Slow Cooker Salsa

8 Roma tomatoes, chopped
1/3 cup finely diced onion
2 to 4 jalapeños, seeds and veins removed, chopped
4 cloves garlic, minced
3 teaspoons taco seasoning mix

Place tomatoes, onion, jalapeño, and garlic in slow Cooker.  Mix well.  

Cover with the lid.  Cook on low 2 1/2 to 3 hours.  

Add taco seasoning.  Salt to taste.  Mix well. Cool slightly.  

In batches, add salsa to blender or food processor.  Blend until smooth.
Cool completely before serving.  Serve with tortilla chips.

I know what you are thinking, "Taco seasoning in a salsa recipe.  Is she crazy?"  If you ask anyone, but my sister Shelley, they would say no.  Most of the time my sister would agree, I am not crazy.

There are a lot of people who are afraid of using spices, so they shy away from recipes that use several different types.  By using the taco seasoning, you get a great mix of the Mexican flavors you love in salsa, without being intimidated.

My husband prefers cooked, blended salsas to chunky salsa.  This recipe is one of his favorites.  I hope you like it too! 

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Pineapple Teriyaki Chicken

4 to 6 boneless, skinless chicken breast, cut into bite size pieces
1 small green pepper, chopped
1/2 medium onion, chopped
1 (20 ounce) can pineapple tidbits, drained
1 (11.8 ounce) bottle Teriyaki Baste and Glaze

Place chicken in slow cooker sprayed with cooking spray.  

Add green pepper, onion, and pineapple. 

 Pour Teriyaki sauce over top.  

Cover with the lid.  

 

Cook on low 6 to 8 hours.  Serve over rice.

This recipe was a hit when I tested it on our church Youth Group!  Those kids are great taste testers.  I chopped all of the ingredients needed for this recipe the night before, then in the morning it took less than five minutes to assemble.  Now that is My Kind of Cooking!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Cheesy Scalloped Potatoes

2 - 2 1/2 pounds ham, cubed
1 (32 ounce) frozen South Style Hash Brown Potatoes
2 (10 3/4 ounce) cans cheddar cheese soup
1 1/2 cups shredded cheddar cheese

In a slow cooker sprayed with cooking spray, combine all ingredients.  Mix well. 

Cover with the lid. Cook on low 5 to 7 hours.  Makes 8 servings.

Note:  If you would like to spice up this dish, swap one or both of the cans of cheddar cheese soup for nacho cheese soup.

From January to the end of Easter is the busiest time for me.  Aside from writing cookbooks and the other things I do, I am Director of Operations for Passion Play Ministries International.  It is a ministry that my husband, Stan, founded twenty eight years ago.  So when Easter day rolls around we are exhausted!

Below are a few pictures for the Passion Play. 

The above picture is from our Play in India

We turned down the many offers from our friends to have dinner with them after church and chose instead to eat this delicious easy meal at home and try to take a nap.

After lunch, we laid down and tried to sleep but couldn't.  We only had two days before we headed off to Chihuahua, Mexico to visit their Passion Play cast and crew.  With so much to do and so little time to do it in, we finally gave up the pleasant idea of a nap, and ended up going into the office to work.  We love what we do and count it a blessing to be able to do it, so even though we were tired, we had fun working and being together! 

You can follow our trip to Chihuahua, Mexico on my Facebook page.  I will be visiting my friend's restaurant while there and trying all kinds of delicious dishes.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Pork Roast

2 1/2 to 3 1/2 pound pork roast
2 tablespoons vegetable oil
1 (14.5 ounce) can chicken broth
1/3 cup Worcestershire sauce

In large skillet, brown pork roast in oil until brown on all sides.

  

In slow cooker, place pork roast, chicken broth, and Worcestershire sauce. 

Cover. Cook on low 9 to 10 hours.

I love slow cooker recipes!  They make dinner preparation so easy.  This rich and delicious roast is perfect alone or with gravy or made into a sandwich.  

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker French Dip Roast

1 large onion, sliced
3 pound beef chuck roast, fat trimmed
1 (1 ounce) packet au jus gravy mix
3 cups cold water

In slow cooker, place sliced onion in the bottom.  

Top with roast. 

In medium bowl, combine au jus gravy mix and water.  Mix well. 

 Pour over roast.  Put lid on slow cooker. 

 

Cook 9 to 12 hours on low. 

To serve as a sandwich: After roast has cooked, shred, and place on rolls.  Serve with au jus gravy.

To serve as a roast with gravy: During the last hour of cooking, in a small bowl, combine 1 1/2 tablespoon corn starch with 1/4 cup cold water. Mix well. Add corn starch mixture to slow cooker.  Cover.  Cook remaining hour.

I love this easy recipe!  I chop the onion and trim the roast the night before and place them in the refrigerator.  For a hassle free morning, I also set out the slow cooker and a medium bowl along with the au jus gravy packet on the kitchen counter.  Then before I head out the door in the morning, it only takes me 2 minutes to put it all together.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Round Steak & Mushroom Gravy

1 1/2 to 2 pounds round steak or cube steak
1 tablespoon vegetable oil
2 (10 3/4 ounce) cans cream of mushroom soup
1 (12 ounce) can evaporated milk

Cut steak in to portion size.  Salt and pepper to taste.  

In a large skillet, brown steak in vegetable oil over medium high heat.Remove from the skillet and set aside.  

In the same skillet, combine soup and milk. Add pepper to taste.  Mix well. 

In a slow cooker sprayed with cooking spray for easy clean up, layer soup and steak.  Cover.  Cook over low for 5 to 6 hours.

This is one of my favorite comfort foods from my childhood.  I remember my mom making this recipe in an electric skillet when I was a little girl.  Served with mashed potatoes and peas along with my mom's homemade biscuits.  I love how food brings back happy memories!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!