Category Archives: Slow Cooker



5 mins

40 mins

45 mins

Sweet and sour meatballs, the secret to a great sauce is using ketchup.


1 pound ground beef
1 egg
¼ cup dry bread crumbs
1 onion, diced

1 cup packed brown sugar
3 tablespoons all-purpose flour or cornstarch
1½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce
¼ cup ketchup


Mix the brown sugar, soy,vinegar, water and ketchup in a pot.
Combine the breadcrumbs, egg and ground beef together in a bowl.
Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don’t dry out as quickly.
Pop them into the 375 degrees oven and start them cooking.
Mix your flour or cornstarch in cold water then whisk it into the sauce.
After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
Now you can cover those meatballs up with sauce.
Finish cooking them until done, and they look oh-so saucy and delish like this!When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it’s far better safe than sorry!I love sweet and sour meatballs on rice, especially bad-for-you, white rice!


Crock Pot Potato Soup

Crock Pot Potato Soup

Crock Pot Potato Soup

5 lbs. potatoes; peeled and chopped
1 sm. onion; chopped
8oz. cream cheese; softened
3-14.5oz. cans reduced sodium chicken broth (or frozen broth!) 
1 can cream of chicken soup

As Garnishes you can use: 
* crisp bacon; crumbled
* shredded cheddar cheese
* sour cream
* sliced scallions

1. Put potatoes & onion in crock-pot after peeling and chopping. 
2. Combine the cream cheese, chicken broth, cream of chicken soup & the pepper. Add this mix to the crock-pot.
3. Cover & cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
4. After cooking time, mash the potatoes if you want the soup to be thicker.
5. Ladle into bowls and garnish! 

Leftovers of this recipe freezes well for another day.