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, December 7, 2017


5 to 6 slices bacon, fried crisp, drained, crumbled
2 cans (16-oz each) baked beans
1 small green bell pepper, finely chopped
1/2 medium-size onion, chopped
1 1/2 tsp stone-ground mustard
1/2 cup ketchup
1/2 cup your favorite barbecue sauce
1/2 cup packed brown sugar

Combine all ingredients together in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 12 hours or on high 4 to 6 hours.

Yield: 6 to 8 servings.

Note: File Folder

Wednesday, December 6, 2017


This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

1 tablespoon canola oil
2 (2-pound) beef briskets, trimmed
2 medium onions, sliced
1 orange, thinly sliced
1 pound carrots, peeled and cut into 1-inch-thick slices
1 pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices
1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices
1 cup orange juice
2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)
2 tablespoons ketchup
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1 can  (14-ounce) + 3/4 cup low-sodium fat-free chicken broth
2 (3-inch) sticks cinnamon, broken in half
1 cup dried cranberries
Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.
Yield: 8 servings

Monday, December 4, 2017


Use healthy steel-cut oats in this recipe.  Old-fashioned oats are too soft for slow-cooking.  This makes an easy healthy breakfast and is a great way to cook steel-cut oats which require longer cooking times and require constant stirring when cooked on the stovetop.

8 cups water
2 cups steel-cut oats 
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/2 teaspoon salt
nonstick cooking spray

Generously spray the cooker with the cooking spray!

Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. 

 This is a file photo.

Sunday, December 3, 2017


1 1/2 lbs boneless beef chuck pot roast
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp freshly ground black pepper
1 1/2 tbsp canola oil
6 medium carrots, cut into 2 to 2 1/2-inch pieces
4 garlic cloves, minced
2/3 cup low-sodium beef broth
4 cups coarse shredded cabbage

Trim the fat from the beef. Combine the oregano, cumin, paprika, pepper and half the salt in a small bowl; sprinkle over the beef and gently rub in.

Heat the canola oil in a large skillet and brown the meat over medium heat.

While meat browns, combine the carrots and garlic in the slow cooker and pour the broth over all. Top with the browned meat.

Cover the cooker and cook on low setting for 7 to 8 hours or 4 hours on high setting. At the end of this cooking time, be sure to have setting on high, add cabbage and replace cover. Cook for 30 minutes until cabbage is tender.

Note: This is also a good diabetic recipe.

Note: File Recipe

Friday, December 1, 2017


2 lbs mild bulk pork sausage
2 tsp ground cumin
1 tsp garlic powder
4 medium onions, chopped
2 medium-size green bell peppers, chopped
2 medium-size red bell peppers, chopped
4 beef bouillon cubes
4 cups boiling water
3 jalapeno peppers, seeded and minced
2 pkgs (6.25-oz each) converted long grain and wild rice mix

Set a crockpot or slow cooker on high.  Pour the boiling water into the cooker; stir in the bouillon cubes stirring until dissolved. 

Brown the sausage in a large skillet with the cumin and garlic powder; drain well.

Add the onions and bell peppers to the skillet and saute until tender.

Transfer the sausage mixture, onions, and bell peppers to the crockpot with the beef broth.  Stir in the jalapeno peppers and the rice mixes.

Place lid on cooker and cook on high for 1 hour.  Turn setting to low and cook another 1 to 2 hours until rice is tender.

Yield: 10 to 12 servings

 Note: File Photo for reference only.

Thursday, November 30, 2017


Mixture 1:
3/4 cup sugar
2 tbsp + 1 1/2 tsp butter
3/4 cup evaporated milk
1 1/2 cups all-purpose flour
3/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp cinnamon

Combine the sugar and butter until crumbly.  Add the milk, flour, salt, baking powder, and cinnamon.  Pour the mixture into a slow cooker or crockpot that has been lightly sprayed with cooking spray.

Mixture 2:
2 cans (16-oz each) tart cherries and juice
1 tsp red food coloring
2 cups sugar
1/4 cup all-purpose flour
1/4 cup butter, melted

Combine all mixture 2 ingredients together until sugar is thoroughly dissolved.  Pour over mixture 1 in the cooker.  During cooking mixture 1 will rise to the top.

Place lid on cooker and cook on high 3 to 4 hours until the dough is solid and set.

Serve warm topped with vanilla ice cream for a real treat!

 Note: File Photo

Wednesday, November 29, 2017


1 cup catsup
1/4 cup firmly packed brown sugar
1 tbsp red wine vinegar
2 tsp soy sauce
2 tsp Dijon mustard
1 small garlic clove, minced
1 lb cocktail sausages

Place all ingredients except sausages in the crockpot or slow cooker; stir together well.  Place lid on cooker and cook for1 1/2 to 2 hours on high.

Remove lid from cooker and stir mixture well.  Stir in the sausages, stirring until coated.  Replace lid on cooker and another 1 1/2 hours. 

Turn cooker on low or keep warm and serve sausages directly from the cooker.

Note:  This also works with smoked sausage cut into 1/2-inch slices or jumbo hot dogs cut into 1/2-inch slices.
Note: File Photo

Tuesday, November 28, 2017


2 to 3 lbs chicken breasts or other parts
4 cups water
2 tbsp chopped parsley
2 tsp garlic powder
1 bay leaf
1 tbsp minced onion
1 tsp seasoning salt

Place all ingredients in a crockpot or other slow cooker.  Place lid on cooker and cook on low 6 to 8 hours until chicken is cooked through and is tender.

Remove chicken from the juices; debone and skin.  Discard the bay leaf.

This is a good way to make chicken to use in casseroles, etc.  You can chop or shred the meat and you can use the broth as homemade chicken broth.

Note: File Photo

Monday, November 27, 2017


2 lbs lean ground beef
2 slices bacon, cut-up
1 small onion, chopped
1/2 cup catsup
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp dry mustard
2 regular cans pork and beans

Brown the ground beef in a large skillet along with the onion and bacon.  When beef is browned, drain well.

Transfer the beef mixture to a crockpot or slow cooker.  Add the remaining ingredients and stir together well.

Place lid on cooker and cook on low setting 3 to 4 hours or until bubbly and heated through.

 Note: File Photo

Saturday, November 25, 2017


I got this recipe from Kraft Foods and it sounded so good I am sharing it before I even try it.  I love baked potato soup and Kraft's recipes are always good.  Thought some of you might be as interested as I am!  While I don't usually list name brand ingredients, since this is a Kraft recipe, I am leaving it intact.

8 slices OSCAR MAYER Bacon, chopped
1 onion, finely chopped
2 Tbsp. flour
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
3 lb. large baking potatoes (about 6), peeled, cut into 1/2-inch cubes
1 pkg. (8 oz.) KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
COOK and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels; refrigerate until ready to use. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender. Stir in flour; cook and stir 1 min. Add 1 cup broth; cook and stir 2 min. or until sauce comes to boil and thickens. Pour into slow cooker. Stir in remaining broth and potatoes; cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 to 6 hours). USE slotted spoon to transfer 4 cups potatoes to medium bowl; mash until smooth. Add 1-1/2 cups cheese to remaining mixture in slow cooker; stir until melted. Stir in mashed potatoes and milk; cook, covered, 5 min. or until heated through.
PLACE bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining cheese, sour cream and chives. 
 Note:  File Photo

Friday, November 24, 2017


8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.

Note: This is a file photo used for reference only.

Wednesday, November 22, 2017


1 can (28-oz) diced tomatoes, undrained
2 cups reduced-fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram

In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.

1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)

Tuesday, November 21, 2017


1/4 cup water
4 (approx 2 lb) whole firm pears, peeled leaving stems attached
1 tbsp lemon juice
2 tbsp apricot fruit spread or preserves
1 tsp grated fresh ginger
1/2 tsp cornstarch
1/2 tsp vanilla

Spray the inside of a slow cooker or crockpot with nonstick cooking spray.

Pour the water into the cooker.  Arrange the pears in the cooking with them standing, stems up.

Spoon the lemon juice over the pears.

Place the lid on the cooker and cook on high setting for 2 1/2 hours. 

Remove the pears and set aside.

In a small bowl, combine the apricot spread, ginger, cornstarch and vanilla, stirring until cornstarch is dissolved.  Add to the liquid in the cooker; whisk until blended.  Replace lid on cooker and cook on high setting 15 minutes or until the liquid thickens slightly.  Spoon sauce over pears.

Serve warm or at room temperature.

Yield: 4 servings.

Note:  An easy way to peel pears is to use a vegetable peeler.

 Note: File Photo

Monday, November 20, 2017


2 lbs boneless pork shoulder, cubed
1/2 cup chopped yellow onion
2 tbsp canola oil
1 can (16-oz) diced tomatoes
1 tsp instant chicken bouillon granules
1 tsp marjoram
1 tsp salt
1/2 tsp thyme
dash of pepper
1 can (3-oz)chopped mushrooms, drained
1/3 cup cold water
3 tbsp flour
Hot cooked rice for 6 to 8 servings.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

Note: BHG File Photo

Friday, November 17, 2017


2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slowcooker or crockpot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions. Serve warm with the celery sticks and/or tortilla chips, if desired.

 Note: File photo for reference only. Not this exact recipe.

Thursday, November 16, 2017


1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese
Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.
Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

Note: File Photo

Wednesday, November 15, 2017


3 to 4 lb shoulder roast
salt to taste
1/2 tsp freshly ground black pepper
1 can cream of mushroom soup, undiluted
1 packet dry onion mushroom soup mix

Sprinkle the salt and pepper over the roast.

Smear the undiluted cream of mushroom soup over the roast; place in a slow cooker or crockpot.

Sprinkle the dry soup mix over the roast. 

Place a piece of foil tightly over the cooker then top with the cooker's lid.

Cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

To serve, spoon liquid over the meat.

 Note: If you don't have the onion-mushroom soup mix on hand, the onion soup will work almost as well.

Monday, November 13, 2017


2 1/2 lbs boneless skinless chicken breast and thighs
2 tsp seasoned salt
1 can (12-oz) root beer
1 tbsp olive or canola oil
1/2 medium yellow onion, chopped
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tbsp prepared mustard
2 tsp liquid smoke
10 hamburger buns (seeded are great)
Slaw for topping, optional

Spray inside of slow cooker with nonstick cooking spray; turn cooker on low.

Sprinkle the seasoned salt over the chicken pieces and place in the cooker. Pour root beer over the chicken and turn cooker to high.

Place lid on cooker and continue to cook on high for 6-8 hours.

Approximately 30 minutes before the end of cooking time, place the oil in a saucepan and add onion; cook 5 minutes over medium-high heat until onion is golden brown. Stir in the ketchup, brown sugar, molasses, mustard and liquid smoke. Cook mixture on simmer for 10-15 minutes, stirring occasionally.

Drain the liquid from the slow cooker; reserve 1/2 cup.

Shred the chicken pieces, add the sauce and the reserved liquid, stir to coat well.

To serve, place 1/2 cup chicken on each bun and top with the slaw, if using.

Yield: 10 sandwiches

2014 Family Circle Photo


2 lbs boneless pork shoulder, cubed into bite-size pieces
1/4 cup all-purpose flour
1 tbsp salt
1 tsp dried thyme
1 tsp coriander
1/4 tsp black pepper
1 can (16-oz) kidney beans
boiling water
4 medium potatoes, quartered
4 medium onions, thick sliced
8 large carrots, thick chunked
2 tbsp butter, sliced into 6 to 8 slices
1 can (14.5oz) diced tomatoes

Place the flour in a large tip-top plastic bag, add the pork cubes and shake to coat well.

In a cup, combine the salt, thyme, coriander, and pepper; set aside.

Drain the liquid from the canned beans.  Place the beans in a 2-cup glass measuring cup and add enough boiling water to reach the 1 1/2 cups line.

Layer ingredients in a slow cooker or crockpot as follows:  Half of the potatoes, half of the onions, half of the pork cubes, half of the kidney beans, and half of the carrots.  As you layer, sprinkle lightly with the seasoning mix you set aside.  Repeat layers, again sprinkling with seasonings.  Be sure to use all the seasoning mix.

Pour the tomatoes over all and dot with the butter.

Place the lid on the cooker and cook on low for 8 hours or on high for 4 hours or until the meat and vegetables are tender.

Saturday, November 11, 2017


1/2 cup lentils
1/2 cup navy beans
2 cups chopped onion
2 cups sliced celery
5 carrots, sliced into 1/2-inch slices
1/4 cup brown sugar
1 cup barley
1/2 tsp dried thyme
1/4 tsp garlic powder
2 bay leaves
1 tsp freshly ground black pepper
1/2 cup red cooking wine
1 quart vegetable juice cocktail
2 cups water

Combine all the ingredients in a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.

Remove the bay leaves before serving.

Yield: 8 servings of 1 1/2 cups
Per serving: 246 calories

Note: This recipe does not use salt.  If you just have to have it, add 1/2 teaspoon.

 I do not have a picture of this recipe.

Friday, November 10, 2017


A friend posted this recipe on facebook. I copied it to save here. Haven't tried it yet but I plan to.


3/4 to 1 lb boneless lean pork, cut into 1-inch cubes
1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving

Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat.  Add the pork and cook until browned on all sides.

In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high.  Season to taste with salt and pepper.  Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred.  Reduce the heat of the cooker to low.  Stir the cilantro into the cooker and cook for 10 minutes on low.

Serve with the sour cream.

Yield: 4 servings.
NOTE: This photo used for reference only. Not this exact recipe.

Thursday, November 9, 2017


1 lb pinto beans, washed and soaked overnight
1/2 lb lean pork, cut into bite-size cubes
7 cups water
1/2 cup chopped onion
1/2 tsp garlic powder
1 tsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 can (4-oz) chopped green chilies, drained

Drain the pinto beans and place into a slow cooker or crockpot.

Add the remaining ingredients, place lid on cooker and cook on high setting for 5 hours or start on high for 1 hour then lower to low heat for 8 to 10 hours.

When serving, top with chopped green onions, shredded cheese, diced avocado, sour cream, etc. of your choice.

Yield: 8 servings

Wednesday, November 8, 2017


1-1/2 pounds boneless chicken breast or thighs
1/2 cup chicken broth
1/2 teaspoon salt
1 medium-sized yellow onion
1 medium-sized green bell pepper
1 medium-sized red bell pepper
1 medium-sized yellow bell pepper
2 tablespoons cumin
1-1/2 tablespoons chili powder
1/4 teaspoon of lime juice
nonstick canola cooking sprayj
warmed flour tortillas for serving
cheese for garnish, if desired
sour cream for garnish, if desired
black olives for garnish, if desired

Lightly spray the interior of a crockpot or slow cooker with the nonstick cooking spray.

Slice the onion and all the peppers and layer in the bottom of the cooker.
Combine the salt, cumin, and chili powder and sprinkle over the chicken. Place chicken atop onion and peppers; pour broth over all. Drizzle the lime juice overall. Place lid on cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

To serve, shred the chicken and serve the chicken and veggies on the warm tortillas.  Garnish with the cheese, sour cream, and black olives, as desired.

Note: File Photo for reference only.

Tuesday, November 7, 2017


1 medium yellow onion, chopped
1 garlic clove, minced
3 tbsp water
1 can (14-oz) stewed tomatoes, drained; chopped
1 tsp Italian seasoning*
1 tsp salt
1/4 tsp pepper
1 1/2 cups grated double Cheddar cheese
1 pkg (8-oz) elbow macaroni, cooked just until barely tender; drained
1/2 cup low-fat milk
2 tbsp butter, melted

Brown the onion and garlic in a medium nonstick skillet that has been sprayed with nonstick cooking spray.  Transfer the mixture to a slow cooker or crockpot; add the water, tomatoes, and seasonings and mix together well.

Place lid on cooker and cook on low 6 to 8 hours or on half that amount of time.  A half hour before end of the cooking time, add the cheese, macaroni, milk, and butter mixing together well.  Replace cover and cook out the last half hour of time.  Yummy.

*If you don't have Italian seasoning, use a combination of oregano and basil.

Yield: 4 servings
File Photo for reference only.

Friday, October 27, 2017


3 1/2 lb boneless pork shoulder, trim away fat and cut into fourths
2/3 cup Worcestershire sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup tomato paste
1 medium onion, chopped
2 tbsp prepared mustard
2 tbsp vinegar

Using a 6-quart crockpot or other slow cooker, combine the Worcestershire sauce, ketchup, brown sugar, tomato paste, onion, mustard, and vinegar in the cooker.  When the sauce is well mixed, add the pork.  Stir to cover the pork.

Place lid on cooker and cook on low setting 8 to 10 hours.

Remove pork to a cutting board and using two knives, shred the pork.  Return the meat to the cooker and stir into the sauce.

To serve, place about a fourth of a cup on each sandwich bun and serve with the condiments of your choice.

 Note: File Photo

Thursday, October 26, 2017


2 lightly beaten eggs
1 can (10-oz) mild enchilada sauce
1 can (8-oz) tomatoes, cut-up
1 can (8-oz) kidney beans, drained
1 cup crushed corn chips
1/4 cup finely chopped green onion, including tops
2 tbsp freshly snipped parsley
1 tsp salt
1 tsp chili powder
1 lb lean ground beef
1 lb bulk pork sausage
1/2 cup shredded sharp American cheese

In a bowl combine the eggs with 2 tablespoons of the enchilada sauce, undrained tomatoes, kidney beans, corn chips, green onion, parsley, salt, and chili powder. When mixed well, add the ground beef and sausage, mixing well. Shape the mixture into a shape slightly smaller than the interior of the cooker being used. Place on rack in cooker, being careful sides do not touch. Place lid on cooker and cook on low setting for 10 hours.

Before serving, heat the remaining enchilada sauce in a saucepan and pass, along with the cheese for anyone who wants to use with the loaf. Garnish with additional sliced green onion, if desired.

Yield: 8 servings

Note: File Photo


1 lb ground beef
1/2 lb bacon, chopped
1 can (15-oz) baked beans
1 can (15-oz) kidney beans
1 can (15-oz) butter beans
1 can (14-oz) pork and beans
1/2 cup catsup
1 onion, chopped
1 tsp prepared mustard
1 cup packed brown sugar (Or 1/2 cup packed Splenda Brown Sugar Blend)
4 tbsp cider vinegar

In a large skillet, brown the bacon and ground beef until the beef is no longer pink, stirring to crumble.  Drain the mixture well and pour meats into a preheated slow cooker or crockpot; discard fats from the meat.

Stir the remaining ingredients into the cooker with the meats; stir to mix together well.  Place the lid on the cooker and cook on low setting 4 to 6 hours.

Yield: 10 to 12 servings.

Note: File Photo for reference only. Not this exact recipe.

Wednesday, October 25, 2017


2 pounds beef sirloin, cut into 2 inch strips

1 tablespoon cornstarch
1/2 cup chopped onion

3 tbsp soy sauce

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt. 

 Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. 

Note: This is a recipe and photo I got from allrecipes years ago.


Tuesday, October 24, 2017


3 cups water
1 cup granulated sugar OR Splenda Granulated
10 slices fresh ginger
2 whole cinnamon sticks
6 large Bosc or Anjou pears, peeled & cored
1 tbsp candied ginger, minced, for garnish, if desired

Combine the water, sugar, ginger slices and cinnamon sticks in a crock pot or slow cooker.  Place the pears down in the mixture and place the lid on the cooker.

Cook pears on low setting 4 to 6 hours or on high approximately 2 hours.

Remove the pears from the cooker, leaving sauce in cooker. 

Turn the cooker to high setting and cook sauce, uncovered, for approximately a half hour for the liquid to reduce to make a thick sauce.  Drizzle the sauce over the pears and sprinkle with the candied ginger, if desired.
Note: File Photo

Monday, October 23, 2017


2 cans (21-oz) apple pie filling
2 to 3 cups frozen tart red cherries
1 tbsp butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Place all the ingredients in a slow cooker or crock pot; stir to combine.

Place lid on cooker and cook on low setting 3 to 4 hours until hot and bubbly, stirring occasionally.

Serving Suggestions:
  • Warm over ice cream
  • Warm over pound cake
  • As shortcake
Also good topped with whipped cream and sprinkled with chopped nuts, if desired.

NOTE:  You can make this diabetic-friendly by using Splenda-sweetened Apple-Pie Filling and serving it over sugar-free ice cream or sugar-free angel food cake.

Wednesday, October 18, 2017


2 lbs round steak, 3/4-inch thick
salt to taste
pepper to taste
1 onion, sliced thin
1 can cream of mushroom soup
1/2 soup can of water
1 garlic clove, minced

Cut the steak into serving-size pieces and season to taste with the salt and pepper.

Layer half the onion slices in the bottom of the crockpot or slow cooker; top with the steak pieces.  Layer the remaining onion slices over the steak.

In a bowl whisk together the mushroom soup, water, and garlic until smooth.  Pour the soup mixture over the ingredients in the cooker.  Place the lid on the cooker and cook on high for approximately 1 hour.  Lower the heat to low and cook 8 up to 10 hours.

To serve place the meat on platter and spoon cooking sauce over the top.

 Note: File Photo

Saturday, October 14, 2017


2 lbs ground beef
2 medium onions, chopped
4 large garlic cloves, minced
2 green bell peppers, chopped
2 cans (14-oz) chili beans, do not drain
1 can (14-oz) diced tomatoes
1 can (4-oz) diced green chilies
1 tbsp oregano
2 tsp cumin
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sour cream
1 cup sharp cheddar cheese, grated
2 tbsp green onions, sliced thin

Saute the onions, garlic, and bell peppers in a couple tablespoons canola oil until crisp tender; transfer to a slow cooker or crockpot.

Add the beef to the same skillet and brown, stirring to break up.  As soon as meat is browned, drain well then add to the cooker.  Add the beans, tomatoes, green chilies, oregano, cumin cayenne, pepper, salt, and broth; stir to mix well.  Cover and cook on low setting 6 to 8 hours or on high 3 to 4 hours.

To serve, ladle chili into serving bowls and garnish with the sour cream, cheese, and green onions as desired.

NOTE: Add a couple teaspoons of chili powder, if you like your chili hot.

 Pillsbury Photo

Friday, October 13, 2017


1 (3 lb) turkey breast
1/2 cup lemon juice
6 garlic cloves, minced
1/4 tsp dried parsley
1/4 tsp dried tarragon
1/4 tsp dried rosemary
1/4 tsp dried sage
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup chicken broth

Place the turkey breast in a crockpot or slow cooker.

Combine the lemon juice, garlic, parsley, tarragon, rosemary, sage, salt, pepper, and broth in a small bowl, mixing well.  Pour the mixture over the turkey.

Place lid on cooker and cook on low 8 to 10 hours or on high for half that time.

Remove from cooker and allow to set about 4 or 5 minutes before slicing to serve.

Yield: 4 to 6 servings

NOTE: This is a great recipe for diabetics and for those on the weight watchers program.

Note: File Photo. Credit on photo.

Thursday, October 12, 2017


NOTE: This recipe calls for ground pork.  It is important to use ground pork, not pork sausage.  Either grind your own pork or buy ground pork.

1 large head or 2 small to medium heads green cabbage
1 lb ground pork (see note above)
1 onion, chopped
1 1/2 cups brown rice, uncooked
salt and pepper to suit your taste
1 jar (32-oz) sauerkraut, drained - juice reserved

Fill a large pot halfway full of water (large enough to hold the cabbage/cabbages whole).  Sprinkle with a little salt and bring to a boil over medium-high heat. 

Run a sharp knife around the cabbage stems to loosen leaves.  Lower the temperature of the water to a simmer.  Place the cabbage/cabbages core side down in the water.  Place lid on pot.

In a large bowl combine the ground pork, onion, rice, salt, and pepper.  Pour the juice reserved from the sauerkraut over the mixture.

Drain the cabbage and allow to cool enough to handle.  Remove the wilted leaves and set aside.

Layer half the sauerkraut in the bottom of the slow cooker or crockpot.

Place a tablespoon of the pork mixture in the center of each cabbage leaf; wrap leaf around pork and place, seam side down, atop the sauerkraut in the cooker.  Cover the cabbage rolls with the remaining sauerkraut. 

Place lid on cooker and cook on low for 6 hours.

To serve, gently lift the cabbage rolls from the sauerkraut and place on serving platter.  Serve the sauerkraut around the cabbage rolls.

Yield: 8 to 10 servings

Note: File Photo

Wednesday, October 11, 2017


1/2 cup chopped yellow onions
1/3 cup chopped green bell pepper
1 large garlic clove, minced
1 tbsp oil
1 pkg (4-oz) dried beef, sliced or chipped
1 can (18-oz) tomato juice
1 can (15 1/2-oz) dark red kidney beans, undrained
1 1/2 cups water
1/2 cup uncooked long grain rice
1 tsp paprika
 1 tsp chili powder
dash of black pepper, optional

Heat the oil in a skillet and add the onions, bell peppers, and garlic; cook until tender but do not brown.  Remove from skillet to a slow cooker or crockpot.

Add the small pieces of beef to the cooker.

Add the tomato juice, beans, water, rice, paprika, and chili powder; mix well with the other ingredients in the cooker.

Place lid on cooker and cook on low setting for 6-7 hours.

Stir the mixture well before ladling into serving bowls.

Serving ideas: Serve with a relish tray, cornbread or other crusty bread, tortilla chips, cheese, etc.

Note: This photo is a file photo used for reference purposes only. It is not a picture of this exact recipe.

Tuesday, October 10, 2017


1 1/2 lbs beef stew meat
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf

Place all the vegetables into a slow cooker or crockpot.

Whisk the tomato paste into the beef broth; stir into the vegetables.

Spread the beef over the vegetables; pour the orange juice overall.

Add the salt, pepper, bay leaf, and orange peel.

Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Yield: 4 to 6 servings
Note: This is a file photo.

Monday, October 9, 2017


This is a recipe I got from the internet five or six years ago.

2 lb fresh green beans, rinsed and trimmed
1 onion, chopped
3 ham hocks
1 1/2 lbs new potatoes, quartered
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt
1 tbsp chicken bouillon granules
freshly ground black pepper, to taste

Break beans in half and place in slow cooker with just enough water to cover. Add the onion and ham hocks.

Place lid on cooker and cook on high until simmering. Reduce heat to low and cook 2 to 3 hours until the beans are crisp tender but not done.

Add the potatoes and cook another 45 minutes or until tender. While potatoes cook, remove ham hocks and shred the meat; return to the cooker. Add the seasoning and bouillon; cook until potatoes are tender.

File photo that was with recipe.


1 lb ground beef
1/2 cup chopped onion
1 pkg (16-oz) frozen corn
1 can black beans
1 can chili beans
1 can pinto beans with jalapeno
1 can diced tomatoes
1 pkg taco seasoning mix
1 soup can water

Brown the ground beef and onion together in a skillet, stirring to break up meat.  Pour into a colander and drain well.

In the crockpot or slow cooker, combine the drained beef and onions, corn, all the beans, and the tomatoes.  In a small bowl, stir the water into the taco seasoning mix and blend well; pour over the ingredients in the crockpot.

Place lid on cooker and cook about 3 hours on low or 1 to 1 1/2 hours on high or until heated through and flavors have a chance to blend.


Thursday, October 5, 2017


1 can (16-oz) cream-style corn
3 medium potatoes, peeled and diced
2 tbsp fresh chopped chives
1 can (4-oz) diced green chilies, drained
1 jar (2-oz) chopped pimentos, drained
1/2 cup chopped cooked ham
2 cans (10.5-oz each) chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
1 1/2 tsp Tabasco sauce, optional
1 cup whole-milk

Combine the first 10 ingredients in a slow cooker or crockpot.  Place lid on cooker and cook on low 7 to 8 hours.

Stir in the milk and continue to cook until heated through.

Good with a crusty bread or cornbread.

Note: File Photo

Wednesday, October 4, 2017


1/4 cup canola oil
3 tbsp Dijon mustard
1/2 cup lemon juice
salt to taste
pepper to taste
1/2 tsp dried basil
2 tbsp minced onion
3 to 4 lb whole chicken

In a small bowl combine the oil, mustard, lemon juice,salt, pepper, basil, and onion.

Place the chicken in crockpot or slow cooker; pour the seasoning mixture over chicken.

Place lid on cooker and cook on high for 1 hour, lower temperature to low and cook another 3 to 4 hours until chicken is cooked through.

Serving suggestion: serve over cooked brown rice.

 Note: File Photo

Sunday, October 1, 2017



1 (2-3 pound) boneless pork roast

⅔ cup grated Parmesan cheese

½ cup honey

3 Tbsp Kikkoman soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp Bertolli olive oil

½ tsp salt

2 Tbsp Argo cornstarch

¼ cup cold water


Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Recipe and photo courtesy of This Grandma Is Fun





2 tbsp butter, softened
8 garlic cloves, minced
1 tbsp fresh rosemary, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 (3-lb) whole chicken
1 cup chicken broth
3 tbsp fresh lemon juice
6 small red potatoes, halved
2 tbsp minced chives, for garnish

Combine the butter, garlic, rosemariy, salt and pepper together in a small mixing bowl.  Rub the mixture over the skin and inside the cavity of the chicken.

Place the chicken into a crockpot or slow cooker.  Arrange the potatoes around the chicken.

Combine the broth and lemon juice and pour over the chicken.

Place the lid on the cooker and cook on low setting for 8 to 10 hours or on high 4 to 5 hours.

Before serving, garnish with the chives, if desired.

Yield: 4 servings

Note: This is a file photo for reference only.

Saturday, September 30, 2017


3 pears, peeled and diced
3 Granny Smith apples, peeled and sliced
1 tbsp lemon juice
3 tbsp brown sugar
2 tbsp maple syrup
2 tbsp unsalted butter, melted
1/2 cup chopped pecans or walnut
1/4 cup raisins, optional
2 cinnamon sticks
1 tbsp cornstarch
2 tbsp cold water

Place the pears and apples in a crockpot or slow cooker; toss with the lemon juice.

In a small bowl, combine the brown sugar, maple syrup, and butter.  Pour over the fruit in the cooker.

Stir in the nuts, raisins - if using, and the cinnamon sticks.

Place lid on cooker and cook on low setting for 3 to 4 hours.

Combine the cornstarch with the cold water, stirring together until smooth.  Slowly stir into the cooker.  Replace the lid and turn heat to high setting.  Cook approximately a half hour or until thickened.

Discard the cinnamon sticks and serve over pound cake, ice cream, oatmeal, or whatever you like.

Note: File Photo

Friday, September 29, 2017


1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp canola oil
6 cups dry bread cubes
1 large sweet potato, peeled & cubed
1/2 cup chicken broth
1/4 cup chopped pecans
1/2 tsp poultry seasoning
1/2 tsp rubbed sage
1/4 tsp salt
1/4 tsp freshly ground black pepper

Heat the canola oil in a skillet; add the celery and onions.  Saute vegetables until tender.

Spray the inside of the slow cooker or crockpot with some nonstick cooking spray.  Transfer the skillet mixture into the cooker.  Add the bread cubes, sweet potato, broth, pecans, and the seasoning to the cooker; toss gently.

Place lid on cooker and cook on low 4 hours.

Yield: 8 servings
 File Photo for reference only.

Thursday, September 28, 2017


1 bag (16-oz) frpzen green beans, cooked
3/4 cup fat-free milk
1 cup grated American cheese
2 slices bread, crumbled

Place the green beans into a slow cooker or crockpot.

In a saucepan combine the milk and cheese; heat while stirring constantly, until the cheese melts.  Remove from the heat and stir in the bread crumbs.  Pour the mixture over the beans in the cooker.

Cover and heat on high for 2 hours.

Yield: 4 to 5 servings

 File Photo

Wednesday, September 27, 2017


3 whole chicken breasts, skinned
3 chicken thighs, skinned
1 tbsp Caribbean rub
4 tsp canola oil
1/2 cup chopped onion
1 tsp minced garlic
1 box (32-oz) chicken broth
1 tbsp adobo sauce
1 can (15-oz) black beans, rinsed and drained
1/2 cup unsweetened coconut milk
1 tsp salt
1/2 tsp black pepper
3 tbsp lime juice
Hot cooked rice for 8 for serving
Fresh cilantro for garnish, if desired
Thinly sliced radishes for garnish, if desired
Fresh lime wedges for garnish, if desired

Sprinkle the Caribbean rub evenly over the chicken pieces; set aside.

Heat 1 teaspoon of the canola oil in a medium nonstick skillet over medium-high heat; add the onion and garlic.  Cook 3 minutes or until tender; transfer to a 5-quart slow cooker or crockpot using a slotted spoon.

Heat the remaining oil in the skillet, over medium-high heat, and add the chicken pieces.  Cook chicken 6 to 8 minutes or until browned, turning to brown evenly.  Remove chicken from skillet and add to the slow cooker. 

Add 1 cup of the chicken broth to the skillet, scraping skillet to loosen browned bits.  Pour broth over the chicken.  Add the remaining broth, adobo sauce, beans, coconut milk, salt, and pepper to the slow cooker.  Cover and cook on high setting for 1 hour.  Decrease temperature to low setting and cook for 3 additional hours.

Remove the chicken from the cooker and cool for 10 minutes.  Remove the chicken from the bones and return meat to the cooker.  Stir in the lime juice.

To serve, place rice in serving bowls and pour soup over the rice.  Garnish with the cilantro and radishes, if desired. Add a lime wedge to each serving, if desired.

 Note: File Photo

Tuesday, September 26, 2017


Note: This delicious recipe is from bunsinmyoven. The photo is theirs, too.

1 package Hurst's Cajun 15 Bean Soup
8 ounces carrots
1 sweet onion
4 stalks celery
2 cloves garlic
8 cups chicken broth
15 ounce can diced tomatoes
2 cups diced cooked ham
  • Rinse and sort the beans, removing any debris.
  • Add beans and seasoning packet to a 6 quart slow cooker set to high.
  • Dice the carrots, onions, celery, and garlic and add to the slow cooker along with the chicken broth.
  • Cover and cook on high for 5 hours or until beans are tender.
  • Add canned tomatoes (undrained) and ham to the slow cooker. Stir and continue cooking for 1 more hour.

  • Note: I use vegetable broth as I don't do anything chicken.


    1 small onion, chopped fine
    3 garlic cloves, minced
    2 cans (10-oz each) diced tomatoes & green chilies
    1 can (4 1/2-oz) chopped green chilies
    1/2 tsp oregano
    1/4 tsp freshly ground black pepper
    2 lbs white American cheese, sliced
    1 cup milk

    Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes.  Stir in the garlic, tomatoes, green chilies, and oregano.

    Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot.  Pour the milk over the cheese. Add the onion mixture.  Cover and cook on low setting for 2 hours.  Stir gently to blend the ingredients before serving.  Serve with tortilla chips.

    Yield: 8 cups