History of the crock pot

 I have affectionately been dubbed the Crock-Pot Queen from family and friends.  I must admit I love my crock pot especially when I am working or have obligations.  Pop the items in the crock in the morning and come home to a nice bubbling meal!

The Crock-pot... almost everyone has one, but do they use them? Often they just stay in the cupboard, completely unloved and underused. Slow cooking has been used for hundreds of years to get the most out of food, but it used to be a lot more work and time intensive than it is today.

Origins of Slow Cooking

Slow cooking has been around ever since people figured out how to make an iron pot. An iron pot  could be hung over a fire for many hours while food simmered in it, or a smaller one could be filled with ingredients and buried in the coals to cook. The obvious detriment to these methods was the attention it took tending the fire all day and stirring the contents of the pots.

Cooking on a low heat for many hours tenderizes tough meats and also melts, creating a tender, delicious meal that is full of nutrition. Long cooking times may also be beneficial to tough root crops, making them more digestible. Dried beans and lentils also benefit from a long cooking on low heat.

You Grandmother’s Crock Pot

In the 1950s, Naxon Utilities Corporation of Chicago created the first slow cooker. It was called the Beanery All Purpose Cooker, and it was created to assist people in cooking baked beans A ceramic pot that fit inside a metal pan with heating elements around the inside. Rival in 1970 bought Naxon. The Beanery was redesigned as the Crock Pot. During the 1970s, women were joining the workforce in rapidly increasing numbers.  The Crock Pot peaked at this time because it helped working mothers feed their families as well. It was easy to fill it before they left for work /Better yet, it was great to come to home to a hot meal.

The Crock Pot Evovled

Since the 1970’s, crock-pots have evolved. They now have ceramic pots that are removable, making cleaning much easier than the older models. With older pots, one had to be careful during cleaning that the electrical cord or outside of crock did not get wet. . The newer ceramic inserts are dishwasher safe, as well, making clean up e easier than ever. Some newer crock-pots have an additional setting and timers and a few are even computerized and will change automatically to warm when the food is done cooking.

Toady’s crock-pot is more versatile. Beans, stews, casseroles, roasts and even deserts and warm beverages can be made in the crock pot.  Foods like lasagna, barbecued pork, and hearty soups can be made with creativity and your crock.

 

A Crock Pot Chili Cook Off

A Crock Pot Chili Cook Off... LoL

Ice Cream Sandwhich Cake

So easy, so good, and kids love it

12-14 Ice Cream Sandwich Bars unwrapped
2 Tub LG Cook Whip
I bottle chocolate sauce

Spread Cool Whip on bottom of dish. Layer horizontal row of bars then spread a layer cool whip and drizzle with sauce, continue process alternating vertical and horizontal rows for bars, Top of with layer cool whip and drizzle chocolate sauce on top.

Easy refried like beans

Easy simple refried beans

Want refried like beans but no time to cook, mash , and then fry.
This easy crock pot recipe give you creamy refried like beans with the fuss of frying.

Cook beans in crock pot for 6-8 hours.
I usually put in in morning before work.
 Fill water to the brim, you may need add more water as cooking continues, they soak up a lot of liquid.

When cooked till tender, pour from crock to large pot and mash with potato masher.
You won't mash all, don't worry this adds texture and
homemade beans are rarely completely smooth unless you puree.

After, you have mashed cooked beans, here is the secret , add mayonnaise.
 Yep, not to much you do not want a mayo flavor  , just the fat, creaminess, and color.
Cook on low for another 30 minutes be sure to mix all the mayo in.
How much mayo, well, that is the secret....
guess you have to get my book when it comes out....LOL

This easy fool proof technique will give you creamy and nicely colored beans.
No frying needed.
The mayo adds just enough fat and creaminess along with a nice color.
( be sure to use Best Food's mayo)

Mulled Wine

This a great beverage for the holidays to get together with family and friends,


You will need

Red Wine
Brandy
Citrus or Berry Tea
Sugar
Cinnamon Sticks
Nutmeg
Orand and Lemon Slices

Combine in crock pot and cook on low for 3- 4 hours.  A great Winter Solstice treat.

Cooking Catastrophe!

Okay, so stuffing was in glass dish, breast on top.  Sitting on top stove, waiting for legs and to be put in over.  When, suddenly, a loud pop and the glass dish shattered!  Why, I have no clue! This dish I have had for years.  I jumped into action, saved the turkey, it was glass free, still rinsed it well.  However, the stuffing was a goner full of glass shards.  The kitchen was a mess, stuffing and glass everywhere.  I swept, mopped, cleaned range and counters and had to race off to grocery for more stuffing ingredients.  Oh MY GAWD!

All is well, redid stuffing in flash,  but what baking dish to use. I had to separate it into 2 smaller metal roasting pans.  What a disaster! I was to far into it to just chuck it and say it is pizza.  I thought this never happened to Julia, then said, nope, I bet it has!

All is well that ends well, kitchen is shiny, bird and dressing in oven, I am minus one really great baking dish, and still have no clue why this happened.

Recipe says turn oven up to 425 for 30 mins then down to 350 for 40 mins.  I need it to cook slower, so it is 425 for 30 mins, then 275 for a few hours.  Time to take a break and get kids to peel potatoes.

Cut this bird up...whew

Okay, so let me say, it is not as easy as it looks! Hahahaha.

You cut the legs and thighs of the turkey, then remove the thigh bones, then remove the backbone (saving for gravy).

This was a monumental task.....but I got 'er done! Removed thigh bones and filled the thigh with sage, pepper, and salt then trussed it up.  Lathered the breast with butter, salt and peppered then did the same to t he legs.  Returned legs to fridge, and the breast is about to go into oven 345 degrees breast down for 30 minutes.

I have to say, unless this is absolutely fabulous, it is the last turkey I will be deboning and cutting up!

My kitchen shears were priceless in this venture!