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Creamy Green Beans Crock Pot Recipe

1 pound green beans, frozen, Italian style or regular

1/2 teaspoon seasoned salt

1/8 teaspoon ground black pepper

1 tablespoon butter, cut in small cubes

2 tablespoons heavy cream

2 teaspoons dry Alfredo sauce mix, McCormick’s

Put frozen green beans in crockpot with salt and pepper; dot with butter. Cover and cook on low for 2 hours. Add cream and dry Alfredo sauce mix and cook for 30 to 45 minutes longer.

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Crockpot Carrot Cake

This carrot cake recipe takes advantage of the way a Crockpot keeps in moisture. The recipe is very tasty especially with the amount of carrots and nuts included. A recipe created by my grandmother passed on to me. Hope everyone enjoys it.

Carrot Cake Crockpot Recipe Ingredients

2 eggs
1 cup brown sugar
1 cup sugar
2/3 cups vegetable oil
1 1/2 cups flour
1 tsp baking soda
1 cup chopped walnuts
1 teaspoon salt
1 1/2 cups finely grated carrots
1 tablespoon ground cinnamon

Carrot Cake Crockpot Recipe Directions

Mix together eggs, sugar, and vegetable oil. Next add the flour, baking soda, salt, and cinnamon to the mixture and stir very well until all ingredients are well mixed. Finally add the carrots and walnuts to the mixture and stir to mix the ingredients around. Now grease and flour a cake pan and place into the Crockpot. Cover and cook on a high setting for about 3 hours using a toothpick test to determine if cake is ready.

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Slow Cooker Tropical Pudding Cake

Cooking Vessel Size: 3-quart slow cooker

•2 cups all-purpose flour
•2/3 cup sugar
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•8 tablespoons butter, melted
•1 cup milk
•1 can (21 ounces) canned sliced apples
•1 can (20 ounces) crushed pineapple, drained
•3/4 cup toasted walnuts
•2 cups packed brown sugar
•2 cups V8 Splash® Tropical Blend Juice Drink
•2 cups water
• vanilla ice cream (optional)


1.Stir the flour, sugar, baking powder and cinnamon in a large bowl.
2.Stir half of the butter and the milk into the flour mixture.
3.Stir the apples, pineapple and walnuts into the batter.
4.Pour into a 4-quart slow cooker.
5.Heat the brown sugar, juice drink, water and remaining butter in a 3-quart saucepan over medium-high heat to a boil. Cook for 2 minutes, stirring often.
6.Pour over the batter in the slow cooker.
7.Cover and cook on HIGH for 2 to 3 hours or until a toothpick inserted in the center comes out with moist crumbs.
8.Turn off the cooker. Uncover and let stand for 30 minutes.
9.Serve with vanilla ice cream, if desired.


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Slow Cooker Cheeseburger Dip

■1 tbs olive oil
■1/2 lb ground beef
■1 – 2 teas Worcestershire sauce
■1 teas Hamburger seasoning
■salt and pepper
■1 small onion, chopped
■1 8oz block cream cheese
■1 10oz can diced tomatoes with green chilies
■2 cups shredded American cheese or shredded Velveeta (found in the pre-shredded cheese section)
■4 strips cooked bacon, crumbled
■hard bagette sliced or crackers

Heat olive oil in a skillet over medium heat until shimmering. Brown ground beef with Worcestershire, hamburger seasoning, salt pepper and onion until cooked through and onions are softened. Strain off excess fat and place in a slow cooker.

Top hamburger mixture with cream cheese, diced tomatoes, shredded cheese, and bacon. Cook on low for 3 – 4 hours until cream cheese is melted, stirring every now and then to mix everything together.

Serve with sliced bagette or crackers.

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3 Envelope Roast

3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

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Crock Pot Italian Chicken Recipe

(Makes 4-6 servings)

4 chicken breasts
1 packet dry zesty Italian dressing
1 (8 ounce) package cream cheese, softened
2 (10.75 ounce) cans cream of chicken soup

Place chicken in a slow cooker and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small post over low heat and warm until melted through; pour over chicken. Cook on low 4-6 hours. Once chicken is done, you can leave the chicken breasts whole or shred them. Serve chicken over pasta or rice.

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Slow Cooker Sweet and Sour Lemonade Chicken


4 chicken breasts (I used frozen ones)

1 (6 oz) frozen lemonade concentrate, thawed

5 Tablespoons brown sugar

1/4 cup ketchup

2 Tablespoons white vinegar

2 Tablespoons cornstarch

2 Tablespoons cold water

Sesame seeds (optional)


Spray slow cooker with non-stick cooking spray. Place chicken breasts in the bottom of your slow cooker. Combine lemonade, brown sugar, ketchup, and vinegar in a bowl. Mix well and pour over chicken breasts. Cover and cook on low for 6-8 hours or high 3-4 hours. Remove chicken from the slow cooker. Mix cornstarch and cold water together. Simmer the remainder of the sauce over medium heat on your stove top and add cornstarch mixture to the sauce, stirring until incorporated. Let sauce cook over medium heat for a couple minutes (about 5) or until the sauce has thickened. Pour sauce over chicken, sprinkle with sesame seeds, and serve.

*If you didn’t want to cook your sauce on your stove top, you could take your chicken breasts out of the slow cooker and add your cornstarch mixture to the sauce that is left in the slow cooker. Stir it in, then cook it on high for about 30 minutes. It should thicken up during that time.


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Dump Cake


-1 box (18.25 ounces) moist lemon cake mix

-1 can of blueberry pie filling

-1 small can pineapple tidbits, drained

-1 stick of butter, melted

-¼ cup chopped pecans, optional


Grease a 2½-3 quart slow cooker very well. In a small bowl, mix the pie filling and pineapples. Dump the mixture into the slow cooker. Evenly shake the box of cake mix over the pie filling mixture. Pour the melted butter (again, evenly), over the top of the dry cake mix. Sprinkle the pecans over the top. Place a paper towel over the top of the slow cooker, securing it with the lid. Turn the slow cooker to low and cook for 2 – 3 hours. Serve warm with ice cream or whipped cream if you like.

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{Crock Pot} Honey Garlic Chicken

What you need:
1 1/4 lb boneless chicken breast
1/2 cup steak sauce
1/4 cup honey
1 tsp garlic powder
1/2 tsp hot pepper sauce

To Prepare:
Spray crock pot with non stick cooking spray. Place chicken in pot. In a mixing bowl, mix steak sauce, honey garlic powder and hot pepper sauce. Mix well. Pour over chicken. Cover and cook on low for 8 hours or on high for 4 hours. Shred chicken and let it marinate in sauce for the last 1/2 hour of cooking.

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Slow Cooker Baked Potato Soup

Makes 6 servings

6 medium red potatoes, cubed

1 cup diced onion

4 large garlic cloves, minced

1 bay leaf

1/4 tsp salt

5 cups water

4 tsp chicken bouillon granules or 2 tsp Shirley J chicken bouillon

4 Tbsp butter

1/2 cup flour

1 cup milk

Salt and Pepper

Toppings: green onion, cheese, sour cream, bacon bits

1. Either microwave the onions until softened or saute them in a pan on the stove. Add to the slow cooker.

2. Add potatoes, garlic, bay leaf, salt, water and bouillon to slow cooker.

3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4, or until potatoes are cooked through.

4. Prepare a roux. Melt butter over low heat in a skillet. Slowly add in the flour and whisk. After butter and flour are combined, slowly add in milk and tablespoon at a time. Continue whisking. When roux is thickened up slowly add in 1 cup hot soup (add in just the liquid part of the soup). Whisk until thickened. Stir in another cup of soup (again just the liquid) and keep whisking until thickened. Do this another 2 times. When you have a nice thick creamy sauce, add it all back into the slow cooker. Stir. Salt and pepper to taste.

5. Ladle into bowls and then add toppings, as desired.

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