Break it out!

Your slow cooker, that is. Or crock pot, it’s all the same. This tremendous invention is a working gal’s best friend. It cooks stuff… while you’re out!

Old School

Most people use it for chili, beef stew & the like, but there are lots of slow cookin’ recipes that get overlooked. Here are some cool ones that you should try this fall. Or just read them and think mmm those sound good and then forget they exist.

New School

Apple Cider

Great for a holiday gathering… pumpkin carving party, perhaps?

Fill up the slow cooker with apple cider. Toss in a few cinnamon sticks, a pinch of whole cloves, a couple pieces of orange peel and 1 tablespoon of brown sugar (optional). Set slow cooker to warm if you’re not in a rush (or if you’re going out for a few hours). If you want to speed things up, set it to low or even high, but be prepared to turn it down if it starts bubbling.

Pumpkin Pie Pudding


  • 1 (15 oz) can solid pack pumpkin
  • 1 (12 oz) can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 eggs, beaten
  • 2 tablespoons butter or margarine, melted
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • whipped topping
  • In a large bowl, combine the first 8 ingredients. Transfer to your slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours. Top with whipped cream… and chocolate sprinkles if you’re feeling snazzy.

    Slow Cooker Lentil & Ham Soup


  • 1 cup dried lentils
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups diced cooked ham
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 32 ounces chicken broth
  • 1 cup water
  • 8 teaspoons tomato sauce
  • In a 3.5 quart or larger slow cooker, combine lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on low for 11 hours. Remove the bay leaf before serving (not tasty).


    This entry was posted in Christmas, Cooking, Entertaining, Food, Holidays, Home, Recipes, Thanksgiving. Bookmark the permalink.

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