Wednesday, October 23, 2019

The Bryan Times - October 21, 2019 - Crockpot Recipes

Crockpots can help give you a 'night off' when life keeps you hopping with school activities. Here are some ideas to help you save time in the kitchen.  

This is an easy way to bake potatoes in the slow cooker on a busy day. Toppings can be made ahead so you can have a quick meal. 


4-7 russet baking potatoes
2-3 tsp. olive oil
1-1/2 tsp. salt, optional
aluminum foil
Your choice of toppings: crumbled cooked bacon, chili, sour cream, grated cheese, cooked broccoli, taco-seasoned meat, etc. 

Scrub potatoes and completely dry. Prick each several times with a fork. Rub potatoes with a bit of oil, then salt. (this step can be omitted).  Wrap each potato tightly with foil, being sure to cover completely.  Place potatoes in slow cooker. Cook on high for 4 - 5 hours or low for 8-9 hours, or until soft.  Do not overbake or potatoes could become soggy.  Carefully unwrap potatoes; cut open and serve with desired toppings. 

All cheese lovers will enjoy this one, no matter what their age. 


1-8 ozs. box of macaroni, cooked and drained (do not overcook)
1 Tablespoon oil
1-13 ozs. can evaporated milk
1 1/2 c. milk
1 tsp. salt
1 lb. Velveeta cheese, cut into cubes
1/4 c. melted butter

oss cooked macaroni with oil. Add all remaining ingredients. Pour into lightly greased crock-pot. Stir well. Cook covered on low for 3 – 4 hours. Stir occasionally.

The first time I made this delightful dessert, I served it to company and they went wild.  Serve warm with ice cream (& caramel ice cream topping?) for an impressive treat. 


3/4 c. packed brown sugar
1 c. quick oats
1/2 c. flour
1 tsp. cinnamon
fresh grated nutmeg, optional
1/4 cup butter, softened 
2 large cans (20 ozs. each) peaches, well drained

Spray the inside of the crock or butter it. In medium bowl, stir together brown sugar, oats, flour and cinnamon and nutmeg. Cut the butter into the dry ingredients with a pastry blender or 2 forks until the mixture is crumbly.
Place drained peaches in the prepared crock and stir 1/2 the crumbs into the fruit. Top with the rest of the crumbs. (Before placing on the lid, cover the crock with 2 paper towels to keep the moisture from falling on top of your dessert-optional).  Cook on low for 3 - 4 hours.

Use your favorite cooking apple; this freezes nicely.  


12 medium or large apples, cored, peeled and chunked into 1/4ths
1/4 c. (no sugar added) apple juice
1 - 2 cinnamon sticks 
about 1/4 c. agave nectar (does not spike sugar counts)
(You could also use honey or add stevia or sugar when it's done cooking)

Place apples into ungreased 3-4 qt. crockpot along with cinnamon stick. Pour apple juice over the apples, then drizzle with agave nectar, or honey.  Cook on high for at least 2 hours, then check for texture. Or cook it on low for 4 - 5 hours. Stir with wooden spoon or potato masher if you'd like chunks. Use a food processor or a hand held blender for a smoother applesauce. 

This tasty dip is easily doubled to serve a crowd. 


1 c. sauerkraut, rinsed and drained
1 pkg. (8 ozs) cream cheese, cut into chunks
1 pkg. (6 ozs) shredded swiss cheese
2 - (3 ozs) thin sliced corned beef, diced
2 Tb. (or more) thousand island dressing 

Spray a 2-1/2 qt. crockpot with cooking spray. Place sauerkraut in the bottom, then add everything else and give it a stir.  Cover and heat on low for about 2 hours until cheese are melted, stirring occasionally to blend all ingredients. Serve warm with crackers, rye bagel chips or cocktail rye bread. 

"Success is getting what you want. Happiness is liking what you get." -Jackson H. Brown 


  1. Yum these look so good. I'm gonna try your Reuben dip and the peach crisp!!

  2. So glad you want to try those tasty dishes! Thanks much for stopping by!