Friday, July 24, 2015

Use Cheaper Cut Meats

One of the main advantages of cooking in a slow cooker is you can use cheap cuts of meat and they become so tender they cut with a fork.

Really. I think this is sometimes overlooked. I go to the store and pick up a cheap round steak and mix my ingredients and let it cook on the lowest setting for 6 or 8 hours and have the most delicious swiss steak you can imagine.

The same holds true for roasts. I don't remember the last time I bought an expensive cut. There's no need.

Monday, June 20, 2011

Apple Butter

This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.

Makes approximately 8-10 pints

Wednesday, June 01, 2011

Crockpot Barbecue Beef

  • 1 pot roast

  • 1 (18 ounce) bottle of kraft original barbecue sauce or your favorite bbq sauce

  • 1 cup brown sugar

  • 1 -2 tablespoons of Worcestershire sauce

  • hamburger buns

  • Mix the ingredients in the crockpot and cook at a low setting for 8-10 hours.
    When meat is done you can take it out and you should be able to pull it apart with a fork. 
    Shred it and put on hamburger buns.

    Friday, February 04, 2011

    Chicken in the Crockpot


    1 pkg. boneless chicken breasts
    1 can cream of mushroom soup or other
    1/4 c. flour
    1 jar sliced mushrooms (optional)
    Salt, pepper and paprika

    Rinse the chicken breasts or you can substitute with thighs if you like. I prefer to use a cream chicken soup rather than the mushroom soup. I still add the flour since the juices from the chicken will make the soup lose some of it's thickness.

    Put salt, pepper and paprika on both sides. Place in the crockpot. Mix the other
    ingredients together. Add everything. Cook on your lowest setting all day. Serve over noodles, rice, or mashed potatoes.

    Monday, October 25, 2010


    1 c. diced cooked chicken
    2 onions, chopped
    2 stalks celery, chopped
    2 c. cooked brown rice
    1/4 c. dry white wine
    2 c. chicken broth
    1 c. sliced almonds

    Combine all ingredients in slow cooker. Cook on low 6 to 8 hours or on automatic 4 to 5 hours. Serve with sliced almonds lightly toasted.

    Wednesday, September 29, 2010

    Is A Slow Cooker Safe?

    At my recipe site I many times get asked if cooking with a slow cooker is safe?

    This answer is straight from the USDA web site . . . . .

    Yes, the slow cooker cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less.

    The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.

    Tuesday, September 07, 2010

    Country Ribs

    I like to start my country ribs in the crock pot and usually finish them either in the oven or on the grill. It depends on whether they are falling apart. The length of time you are cooking them will determine that.

    I put in about 2 cups of water and then mix in some barbecue sauce. The ribs are added and I like to slow cook them at a low temperature for about 4 - 6 hours.

    If I bring them out at 4 hours and they are not falling apart, I'll finish them on the grill. Put them on the grill and add the barbecue sauce. Be generous. Cook them until the sauce is hot but don't burn them.

    If they are falling apart when I pull them from the slow cooker, I spray a baking dish and put some barbecue sauce on the bottom. Add the ribs and then brush the sauce all over the top. Put them into the oven but don't preheat the oven. Turn the temperature to about 450 degrees. I check them when the preheating is done (not preheating puts a bit of a crust on top) and decide if they need to stay in longer or if they are good to go.

    Monday, November 16, 2009

    Baked Apples in the Crockpot


    * 6 lg. cooking apples
    * 3/4 c. orange juice
    * 2 tsp. grated orange rind
    * 1 tsp. lemon rind grated
    * 3/4 c. rose wine
    * 1/4 tsp. cinnamon
    * 1/2 c. brown sugar
    * Whipped cream

    Remove core from apples and place in slow cooker/Crock Pot. Mix together all other ingredients except whipped cream. Pour over apples. Cover pot and cook on low for about 3 1/2 hours or until apples are tender. Cool and serve with whipped cream

    Thursday, November 05, 2009

    Slow Cooker Barbecue Chicken


    There are a lot of different ways to make barbecue chicken in the slow cooker. This is one way.

    1 frying chicken cut up or quartered
    1 can condensed tomato soup
    3/4 cup chopped onion
    1/4 cup vinegar
    3 Tablespoons brown sugar
    1 Tablespoon Worcestershire sauce
    1/2 teaspoon salt
    1/4 teaspoon sweet basil
    1/4 teaspoon thyme

    Place chicken in slow cooker. Combine all other ingredients and pour over chicken.
    Cover tightly and cook at "low" for 6-8 hours. Makes 4 servings.

    Tuesday, December 16, 2008

    Suet in Christmas Pudding

    Christmas pudding is a steamed pudding, heavy with dried fruit and nuts, and usually made with suet.

    Packaged suet is sold in many supermarkets aas dehydrated suet. It is mixed with flour to make it stable at room temperatures. With of the addition of flour, some care is needed when using it for older recipes which call for fresh suet as the proportions of flour to fat can alter. Most modern recipes would most likely stipulate packaged suet.

    There are plenty of Christmas pudding recipes online, some with suet and some without. Check them out and see which might fit your taste.