Slight variation on PW’s meatloaf

I have been getting home tired and not wanting to cook dinner so I decided to make Pioneer Woman’s Meatloaf but put it in the crockpot.


 So I mixed up the meatloaf just as she instructed in her recipe.  I put it in the crockpot instead of the oven.  Then I wrapped unpeeled potatoes and put those on top.  When I got home from work everything was cooked so all I had to do was mash the potatoes.  Everything turned out really good.  I will be making this again!!



Scandinavian Dilled Pot Roast

1 (3 to 3 1/2 pound) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream

Sprinkle all sides of meat with salt, pepper and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on LOW 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to HIGH. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on HIGH about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.

Note: may add 2-3 baking potatoes on top of the roast and remove before making gravy.

Turkey Noodle Soup

1 turkey carcass, broken into several pieces
2 quarts of water
1 teaspoon salt
1/4 teaspoon pepper
1 onion, chopped
2 celery stalk, chopped
1 carrot, peeled and chopped
2 tablespoons chopped fresh parsley
1/2 teaspoon dried marjoram
1 bay leaf
6 oz. noodles, cooked and drained

Combine turkey carcass and water in a slow cooker. Add salt, pepper, onion, celery, carrot, parsley, marjoram and bay leaf. Cover and cook on LOW 5 to 6 hours. Remove carcass and bay leaf from cooker. Take meat off bones; return meat to broth. Discard bones. Add cooked noodles to cooker. Cover and cook on HIGH 20 to 30 minutes. Discard bay leaf. Serve soup hot.

Variation: This recipe is designed for a 4 1/2 quart slow cooker. For a 3 1/2 quart or smaller slow cooker, use chunks of turkey meat cut off the bones or chicken parts.

Slow Cooked Pulled Beef Sandwiches

Here is another variation on the Pulled Pork Sandwiches.  I think I will be cooking this recipe this week because at Albertson’s there is a sale on chuck roast that is a “buy one get one free” which is a good deal.  So I plan to buy a roast for this recipe and freeze the other roast for another day.  🙂

 Slow Cooked Pulled Beef Sandwiches


3 lbs. beef chuck roast
1 cup Bull’s-Eye Original Barbecue Sauce
1/2 cup Ketchup
2 tablespoons light brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire Sauce
2 tablespoons spicy mustard
1/8 teaspoon ground cloves
1/2 teaspoon chili powder


1.  Turn the slow cooker on high heat.  Rinse the beef under cold water and place in the slow cooker.

2.  Combine the rest of the ingredients in a medium bowl and pour over the beef.

3.  Cover and cook on high for 4 hours.  (I have not cooked this on low heat yet, so I’m not quite sure how long it would take on low.)

4.  When the beef is done, place the beef on a plate and shred it with 2 forks.  Return the beef to the sauce and mix well.  Serve on a hamburger bun.

Makes 8 sandwiches

Molly’s Chicken

Click the “play button” to get the recipe. 🙂 Chicken drumsticks are on sale at the grocery store this week and I thought this would be a good recipe to try using the drumsticks.  ( They are 79 cents a pound at United.)  And this is a slow cooker recipe which makes it even easier!!

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Picante Chicken

This recipe is so versatile.  It can be cooked right away or dump it in a freezer bag and freeze it before cooking.  It may be put in the crockpot to cook on Low for 8 hours or it may cook in the oven.  Everyone in the family enjoyed this recipe.  I poured it over rice but pasta or spaghetti can also be used.

4 boneless, skinless chicken breast halves
16 oz. jar picante sauce
3 tablespoons brown sugar
1 tablespoon prepared mustard
Hot cooked rice

Place chicken in a greased shallow 2 quart baking dish. In a small bowl, combine the picante sauce, brown sugar, and mustard; pour over chicken. Bake, uncovered, at 400 degrees F for 30-35 minutes or until chicken juices run clear. Serve over rice.

*Note: After removing dish from the oven I sprinkled the top with shredded cheddar cheese. It turned out wonderful!

Slow Cooker Shrimp Creole

1 1/2 cups chopped onion
1 1/4 cups chopped celery
1 clove garlic, minced
3/4 cup diced green pepper
1 (28 oz) can whole tomatoes
1 (8 oz) can tomato sauce
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 teaspoon paprika
1 bay leaf
4-6 drops Tabasco sauce
1 pound fresh shrimp, shelled and deveined Or 1 pound package frozen shelled shrimp

Combine all ingredients except shrimp in slow cooker and stir to blend well. Cover and cook on Low 7 to 9 hours. (High 3-4 hours) During last hour turn slow cooker to High and add shrimp. Cook 1 hour or until shrimp turn pink.

Spanish Chicken

1 (3-4 pound) whole chicken
Salt, pepper, paprika to taste
Garlic salt (optional)
1 (6 oz) can tomato paste
1/2 cup beer (4 oz)
1 (3 oz) jar stuffed olives with liquid

Season washed chicken with salt, pepper, paprika and garlic salt, if desired. Place in slow cooker. Mix tomato paste and beer together and pour over chicken. Add olives. Cover and cook on Low 8-10 hours. (High 3-4 hours). Serve over rice or noodles.   Serves 6     16 points

California Pilaf

2 pounds ground beef
2 1/2 cups water
2 (8 oz) cans tomato sauce
1 green pepper, chopped
2 small garlic cloves, minced
1 small onion, chopped
2 1/2 teaspoons salt
1/4 teaspoon pepper
2/3 cup ripe olives, sliced
1 cup raw rice (converted)

Brown ground beef in skillet; drain off fat. Place ground beef and all remaining ingredients in slow cooker. Stir well. Cover and cook on Low for 6-9 hours. (Or on High for 3 hours.)