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Volume III
September, 2013

Newsletter Home / Kitchen Remedy

What a Crock!

By Calli Rhoades

This article, originally written in April, never got the chance to be published. Here it is now, for your viewing pleasure—crockpot ideas are good at any time of the year!

I asked some friends about their Mother's Day routines and menus and one sweet friend said, "Our Mother's Day Tradition is that Mom (me) tries to do everything she can the day before or throws everything into a crockpot that morning". So in honor of her and all the other mom's cooking out their own meal of honor this article is called "What a Crock!".

Here are delicious Special-Enough-For-Mom recipes that you can toss in to the slow cooker so you can enjoy some time with your feet up, reading a book, or maybe even a nice little nap on this special day.

***Want to try more than one recipe in a day? Want to do breakfast, dinner, and dessert all in a slow-cooker? Borrow one from a friend or neighbor. There is no rule that you can only use one at a time and I promise you will have the best smelling house on the block all day! ***

Crockpot Peachy French Toast

Serving size: 7
Calories per serving: 577

15 slices bread
1 (15 1/4-ounce) can peach (or you can use frozen fruit)
6 eggs
1/4 cup sugar
1 teaspoon vanilla extract
2 cups milk
1/2 cup butter
2 cups oatmeal
1 cup brown sugar
1 teaspoon cinnamon

1. Tear bread into large pieces and put in a bowl and set aside
2. Puree the peaches and add eggs sugar vanilla and milk and set aside.
3. Mix together the oatmeal brown sugar and cinnamon with the butter till crumbly.
4. In a greased with butter crockpot layer 1/3 of the bread in buttered crockpot. Pour 1/3 of the egg mixture over the bread covering it, then layer 1/3 of the oatmeal mixture. Repeat two more times.
5. Put the crockpot on low and go to bed. Wake up and smell the cinnamon. Do not let this cook longer than 7-8 hours. Take crockpot out of the heat and let set for about 20 minutes while you make coffee and set the table.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Crockpot Pot Roast

Serving size: 7
Calories per serving: 670

1 beef chuck pot roast (2-3 lbs)
1 package baby carrots
1 to 2 onion, sliced into quarters
4 potatoes, halved if large, use a waxy variety like red, yellow, or white potatoes, not russet
6 cloves garlic whole or crushed
2 cans cream of mushroom soup, or one large can (or equal volume stock or wine)

Heat large skillet over high to medium-high heat. Brown the beef roast on all sides. Make a layer of onions on the bottom of the Crock-pot. Sprinkle in some carrots, and a couple cloves of garlic. Place the browned roast on vegetables in the Crock-pot. Fill Crock-pot with remaining veggies (don't pack too full), starting with onions, then potatoes, and remaining carrots and garlic. Pour cream-of mushroom soup (or liquid of your choice) over roast and veggies (don't worry if it doesn't seem like enough liquid, it will melt and the meat and veggies will give up liquid). Make sure Crock-pot lid is on tightly, cover and cook for 8-10 hours on low. Meat should be falling apart and veggies cooked through.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Slow-cooked BBQ Ribs (for crockpot)

Serving size: 5
Calories per serving: 837

3 pounds pork spare ribs
salt to taste
pepper to taste
1 jar barbecue sauce (I like "masterpiece")
1 onion, diced

1. Do not pre-heat the slow cooker.
2. Dice up the onion, add to crock pot.
3. Rub the ribs with salt and pepper, add to crock pot.
4. Dump BBQ sauce on top.
5. Cook on low setting for 8-10 hours.
6. Try not to lift the lid too much.
7. The meat will FALL OFF THE BONE!

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Crockpot Chocolate Mud Cake

Serving size: 8
Calories per serving: 251

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or 2 ounces chocolate chips
1 cup sugar, divided
3 tablespoons dutch-processed cocoa powder, plus
1/3 cup dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

1. Coat the inside of a 2 1/2 quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
5. Add the flour mixture and stir until thoroughly mixed.
6. Pour the batter into the slow cooker and spread it evenly.
7. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1 1/4 to 2 1/4 hours, depending on size of the crock pot.
10. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
12. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Calli Rhoades
Monthly Newsletter Contributer

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