Recipes

Homemade Apple Butter

Homemade Apple Butter

This rich, spiced apple butter is slow-cooked to perfection, making it a delicious spread for toast or a healthy substitute for oil in baking!
Couverts4 cups
Preparation 15 minutes
Preparation time:12 hours
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Equipment

  • 4-quart slow cooker
  • Immersion blender (optional)
  • Mixing spoon
  • Peeler
  • Sharp knife
  • Storage jars or freezer containers

Ingredients

  • 6 large tart apples peeled, cored, and chopped
  • 1½ cups brown sugar
  • 1½ cups sugar
  • ¼ cup apple cider vinegar
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt

Instructions

  • Core and chop the apples into small pieces.
  • In a 4-quart slow cooker, combine the apples, brown sugar, sugar, apple cider vinegar, cinnamon, ginger, and salt.
  • Mix well.
  • Cover and cook on low for 10–12 hours, stirring occasionally, until the apple butter is thick and deep golden brown.
  • For a thicker consistency, remove the lid after 8 hours and continue cooking uncovered.
  • Stir more frequently as the mixture thickens to prevent burning, scraping the sides and bottom of the slow cooker thoroughly each time.
  • If a smoother texture is desired, blend the apple butter using an immersion blender.
  • Spoon into sterilized 1-cup jars or freezer containers for storage.

Notes & Wine Advice

Refrigerate up to 2 weeks or freeze up to 2 months.
Serving Tip:
Enjoy spread on toast, stirred into oatmeal, or as a substitute for oil in baked goods.
Wine Advice:
Pairs wonderfully with a crisp hard cider or a glass of spiced mulled wine.

Nutrition values

Calories: 40 kcal | Carbohydrates: 10 g | Protein: 0 g | Fat: 0 g | Sodium: 44.57 mg | Sugar: 9 g
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Course; Crockpot / Slowcooker / Fruit / Side Dish / Store food
Cuisine; American

Slow-Cooked Potato Frittata with Apricot Herb Topping

Slow-Cooked Potato Frittata with Apricot Herb Topping

A hearty slow-cooked potato frittata with melted cheese, topped with a sweet and herby apricot-honey mixture for a unique flavor twist.
Couverts4
Preparation 15 minutes
Preparation time:5 hours
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Equipment

  • 3-quart slow cooker
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Nonstick cooking spray

Ingredients

  • For the frittata:
  • 1 16-ounce package frozen hash brown potatoes
  • 1 onion diced
  • 2 cloves garlic minced
  • ¾ cup shredded Cheddar cheese
  • ¼ cup shredded Muenster cheese
  • 6 eggs
  • ½ cup sour cream
  • ½ tsp salt
  • ¼ tsp pepper
  • For the topping:
  • 1 cup chopped canned apricots
  • 2 tbsp honey
  • 2 tsp fresh thyme leaves

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the hash brown potatoes, diced onions, minced garlic, and shredded cheeses in the slow cooker.
  • In a large mixing bowl, whisk together the eggs and sour cream until smooth.
  • Stir in salt and pepper.
  • Pour the egg mixture evenly over the layered potatoes and cheese.
  • Cover and cook on high for 4–5 hours, or until the eggs are fully set and the internal temperature reaches 145°F.
  • In a medium bowl, mix the chopped apricots, honey, and fresh thyme leaves.
  • Once the frittata is done, slice into portions and serve with the apricot topping.

Notes & Wine Advice

Serving Tip:
Serve warm with a fresh green salad or a slice of crusty bread for a balanced meal.
Wine Advice:
Pair with a light sparkling wine or a dry Riesling to complement the sweet and savory flavors.

Nutrition values

Calories: 320 kcal | Carbohydrates: 35 g | Protein: 14 g | Fat: 15 g | Sodium: 317.33 mg | Sugar: 12 g
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Course; Breakfast / Crockpot / Slowcooker / Eggs / Vegetables
Cuisine; Italian

Slow-Cooked Monte Cristo Strata

Slow-Cooked Monte Cristo Strata

A slow-cooked twist on the classic Monte Cristo sandwich, this layered strata features ham, chicken, Swiss cheese, and a sweet currant glaze.
Couverts6
Preparation 20 minutes
Preparation time:5 hours
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Equipment

  • 3-quart slow cooker
  • Large mixing bowl
  • Small saucepan
  • Whisk
  • Nonstick cooking spray

Ingredients

  • For the strata:
  • 8 slices sourdough bread cubed
  • 1 12-ounce can chicken (drained)
  • 1 cup shredded Swiss cheese
  • ½ cup chopped cooked ham
  • 6 eggs
  • ½ cup heavy cream
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried oregano leaves
  • For the currant jelly sauce:
  • 3 tbsp cider vinegar
  • ¼ cup currant jelly
  • 3 tbsp water
  • 2 tbsp honey
  • ½ tsp paprika
  • 2 tbsp butter
  • For garnish:
  • ¼ cup powdered sugar
  • ½ cup crisp rice cereal crumbs

Instructions

  • Spray a 3-quart slow cooker with nonstick cooking spray.
  • Layer the cubed sourdough bread, drained chicken, shredded Swiss cheese, and chopped ham in the slow cooker.
  • In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and oregano.
  • Pour the egg mixture evenly over the bread layers.
  • Let it sit for 20 minutes, occasionally pressing the bread down into the liquid.
  • Cover and cook on low for 4–5 hours, or until the egg mixture is fully set.
  • Meanwhile, prepare the currant jelly sauce:
  • In a small saucepan, combine the cider vinegar, currant jelly, water, honey, paprika, and butter.
  • Bring to a simmer over medium heat, stirring frequently.
  • Reduce heat and simmer for 8–9 minutes, until the sauce is slightly thickened.
  • To serve, scoop out portions of the strata, drizzle with the warm currant jelly sauce, and sprinkle with powdered sugar and crisp rice cereal crumbs.

Notes & Wine Advice

Serving Tip:
For a crispier texture, lightly toast the bread cubes before adding them to the slow cooker.
Wine Advice:
Pair with a sparkling rosé or a light Pinot Noir to complement the sweet and savory flavors.

Nutrition values

Calories: 410 kcal | Carbohydrates: 38 g | Protein: 24 g | Fat: 18 g | Sodium: 304.13 mg | Sugar: 15 g
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Course; Breakfast / Crockpot / Slowcooker / Quiche
Cuisine; American

Slow-Cooked Ham and Corn Casserole

Slow-Cooked Ham and Corn Casserole

A creamy, cheesy ham and corn casserole slow-cooked to perfection. Like a crustless quiche, it’s hearty, flavorful, and perfect for any meal!
Couverts6
Preparation 15 minutes
Preparation time:4 hours
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Equipment

  • 3-quart slow cooker
  • Heavy skillet
  • Large mixing bowl
  • Whisk
  • spoon

Ingredients

  • 1 onion chopped
  • 1 tbsp olive oil
  • 5 eggs
  • ¾ cup milk
  • 2 tbsp flour
  • 1 cup shredded Swiss cheese
  • 1 tbsp sugar
  • ¼ tsp pepper
  • 1 10-ounce package frozen corn (thawed)
  • 1 cup chopped smoked ham
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat a skillet over medium heat and sauté the chopped onion in olive oil until tender.
  • Remove from heat and let cool for 10 minutes.
  • In a large mixing bowl, beat the eggs until foamy and well blended.
  • Add the milk and beat again.
  • Stir in the flour, Swiss cheese, sugar, pepper, thawed corn, and chopped ham.
  • Mix until well combined.
  • Fold in the cooled sautéed onions.
  • Grease a 3-quart slow cooker and pour in the mixture.
  • Sprinkle the grated Parmesan cheese on top.
  • Cover and cook on high for 3–4 hours, or until the casserole is fully set.
  • Serve immediately while warm.

Notes & Wine Advice

Serving Tip:
For a touch of sweetness, drizzle with warmed maple syrup before serving.
Wine Advice:
Pair with a light Chardonnay or a fruity Riesling to complement the sweet and savory flavors.

Nutrition values

Calories: 320 kcal | Carbohydrates: 18 g | Protein: 22 g | Fat: 18 g | Sodium: 388.89 mg | Sugar: 6 g
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Course; Casserole / Cheese / Crockpot / Slowcooker / Main Course
Cuisine; American

Slow-Cooked Cornbread and Sausage Strata

Slow-Cooked Cornbread and Sausage Strata

This hearty cornbread and sausage strata is a comforting slow-cooked breakfast, perfect for starting the day with rich flavors and a soft, fluffy texture.
Couverts5
Preparation 15 minutes
Preparation time:3 hours 30 minutes
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Equipment

  • 2-quart slow cooker
  • Large skillet
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • spoon
  • Nonstick baking spray

Ingredients

  • ½ pound hot bulk Italian sausage
  • 1 onion chopped
  • 1 cup flour
  • ½ cup yellow cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • ½ cup whole milk
  • ¼ cup butter melted
  • ½ cup shredded Colby cheese

Instructions

  • In a large skillet, cook the sausage with chopped onions over medium heat, stirring to break up the sausage, until fully cooked.
  • Drain and set aside.
  • In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk together the eggs, milk, and melted butter.
  • Pour the egg mixture into the dry ingredients, stirring just until combined.
  • Spray a 2-quart slow cooker with nonstick baking spray.
  • Spread half of the batter into the slow cooker, then layer with half of the cooked sausage and half of the shredded cheese.
  • Repeat the layers with the remaining batter, sausage, and cheese.
  • Cover and cook on high for 2½ to 3½ hours, or until the cornbread is set and a toothpick inserted in the center comes out clean.
  • Spoon out portions directly from the slow cooker and serve warm.

Notes & Wine Advice

Serving Tip:
Serve with a fresh fruit salad and a drizzle of maple syrup for a sweet and savory combination.
Wine Advice:
Pair with a light sparkling wine or a mimosa for a delightful brunch pairing.

Nutrition values

Calories: 390 kcal | Carbohydrates: 36 g | Protein: 15 g | Fat: 22 g | Sodium: 1093.32 mg | Sugar: 7 g
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Course; Breakfast / Casserole / Crockpot / Slowcooker
Cuisine; American

Slow-Cooked Breakfast Granola Bake

Slow-Cooked Breakfast Granola Bake

A hearty and textured breakfast casserole made with apples, pears, and granola, perfect for a warm, satisfying start to your day.
Couverts5
Preparation 10 minutes
Preparation time:9 hours
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Equipment

  • 2-quart slow cooker
  • medium mixing bowl
  • spoon

Ingredients

  • 1 apple peeled and chopped
  • 1 pear peeled and chopped
  • 2 tbsp lemon juice
  • 2 cups granola
  • ½ cup chopped walnuts
  • ¼ cup honey
  • 1 4-ounce jar puréed pears
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp butter melted

Instructions

  • Place the chopped apples and pears in the bottom of a 2-quart slow cooker.
  • Sprinkle with lemon juice and top with granola and chopped walnuts.
  • In a medium mixing bowl, combine honey, puréed pears, cinnamon, salt, and melted butter.
  • Mix well.
  • Pour the mixture over the fruit and granola in the slow cooker.
  • Cover and cook on low for 7–9 hours, or until the apples and pears are tender and the granola has absorbed the flavors.
  • Serve warm, drizzling with extra honey and a splash of heavy cream if desired.

Notes & Wine Advice

Serving Tip:
Pair with yogurt or fresh fruit for a complete breakfast meal.
Wine Advice:
A fresh fruit smoothie or a light green tea pairs well with the granola bake.

Nutrition values

Calories: 350 kcal | Carbohydrates: 55 g | Protein: 6 g | Fat: 15 g | Sodium: 104.56 mg | Sugar: 30 g
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Course; Breakfast / Casserole / Crockpot / Slowcooker
Cuisine; American

Slow-Cooked Scrambled Eggs

Slow-Cooked Scrambled Eggs

These creamy, fluffy scrambled eggs are slow-cooked to perfection with Swiss and Parmesan cheese for a comforting breakfast.
Couverts6
Preparation 10 minutes
Preparation time:2 hours 30 minutes
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Equipment

  • 2-quart slow cooker
  • Large mixing bowl
  • Whisk
  • spoon

Ingredients

  • 2 tbsp butter divided
  • 9 eggs
  • 2 tbsp flour
  • ½ cup heavy cream
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 cup shredded Swiss cheese
  • 3 tbsp grated Parmesan cheese

Instructions

  • Using 1 tablespoon of the butter, grease the inside of a 2-quart slow cooker.
  • Melt the remaining butter and pour it into the slow cooker.
  • In a large mixing bowl, beat the eggs with the flour, heavy cream, salt, and white pepper.
  • Stir in the shredded Swiss cheese.
  • Pour the egg mixture into the slow cooker and sprinkle with the grated Parmesan cheese.
  • Cover and cook on high for 2 to 2½ hours, stirring twice during the cooking time, until the eggs are creamy and have reached a temperature of 145°F.
  • Serve immediately.

Notes & Wine Advice

Serving Tip:
Serve with crispy bacon, toast, or fresh fruit for a full breakfast spread.
Wine Advice:
Pair with a light sparkling wine or a fresh orange juice mimosa for a perfect brunch pairing.

Nutrition values

Calories: 280 kcal | Carbohydrates: 3 g | Protein: 16 g | Fat: 23 g | Sodium: 416.21 mg | Sugar: 1 g
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Course; Breakfast / Cheese / Crockpot / Slowcooker / Eggs
Cuisine; American

Slow-Cooked Hash Brown Potato Bake

Slow-Cooked Hash Brown Potato Bake

A creamy, egg-free breakfast bake featuring hash brown potatoes and corn, bound together with a rich cream cheese sauce for a savory morning treat.
Couverts4
Preparation 15 minutes
Preparation time:8 hours
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Equipment

  • 2-quart slow cooker
  • Heavy skillet
  • spoon
  • Mixing spoon

Ingredients

  • 1 tbsp vegetable oil
  • 1 clove garlic chopped
  • 1 green chile chopped
  • ½ cup milk
  • 1 3-ounce package cream cheese
  • ½ tsp salt
  • ¼ tsp white pepper
  • 1 tbsp flour
  • 3 cups frozen hash brown potatoes
  • 1 cup frozen corn
  • ¼ cup grated Parmesan cheese

Instructions

  • In a heavy skillet, heat the vegetable oil and cook the chopped garlic until crisp-tender, about 2 minutes.
  • Add the chopped green chile and cook for an additional 1 minute.
  • Stir in the milk, cream cheese, salt, pepper, and flour.
  • Cook over medium heat, stirring frequently, until the cream cheese is melted and the sauce is blended.
  • Remove from heat and let the mixture cool for 10 minutes.
  • Fold in the frozen hash brown potatoes and frozen corn, mixing until well combined.
  • Transfer the mixture to a 2-quart slow cooker and top with grated Parmesan cheese.
  • Cover and cook on low for 7–8 hours, or until the casserole is set and the top is golden brown.
  • Serve immediately.

Notes & Wine Advice

Serving Tip:
Serve with a side of fresh fruit or a green salad for a complete meal.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc, or a glass of sparkling water for a refreshing balance.

Nutrition values

Calories: 310 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 15 g | Sodium: 763.54 mg | Sugar: 4 g
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Course; Breakfast / Casserole / Crockpot / Slowcooker
Cuisine; American

Slow-Cooked Sausage Breakfast Casserole

Slow-Cooked Sausage Breakfast Casserole

This hearty sausage breakfast casserole is slow-cooked to perfection with eggs, cheese, and bell peppers. A delicious way to start your day!
Couverts6
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • 3-quart slow cooker
  • medium skillet
  • Large mixing bowl
  • Whisk
  • spoon

Ingredients

  • 1 tbsp butter divided
  • 1 onion chopped
  • 2 cloves garlic minced
  • 8 ounces skinless breakfast sausages
  • 1 cup shredded Cheddar cheese divided
  • 1 jalapeño minced, optional
  • 10 eggs
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 red bell pepper chopped

Instructions

  • Grease the inside of a 3-quart slow cooker with ½ tbsp butter.
  • In a medium skillet, melt the remaining ½ tbsp butter over medium heat.
  • Add the chopped onion and minced garlic.
  • Cook for about 5 minutes, stirring until tender.
  • Transfer to the slow cooker.
  • Add the sausages to the skillet and cook until browned.
  • Drain and add to the slow cooker.
  • Sprinkle half of the shredded Cheddar cheese over the sausage mixture.
  • In a large mixing bowl, whisk together the jalapeño (if using), eggs, salt, and pepper.
  • Stir in the chopped red bell pepper, then pour the mixture into the slow cooker.
  • Top with the remaining cheese.
  • Cover and cook on low for 7–8 hours, or until the eggs are fully set and the casserole is bubbly.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Serve with toast or a fresh fruit salad for a balanced breakfast.
Wine Advice:
Pairs well with a light sparkling wine or a citrusy mimosa for a brunch treat.

Nutrition values

Calories: 350 kcal | Carbohydrates: 6 g | Protein: 24 g | Fat: 26 g | Sodium: 673.54 mg | Sugar: 3 g
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Course; Breakfast / Cheese / Crockpot / Slowcooker / Meat
Cuisine; American

Slow-Cooked Egg Muffin Sandwiches

Slow-Cooked Egg Muffin Sandwiches

A homemade twist on a classic breakfast sandwich! These slow-cooked egg and bacon muffins are cheesy, flavorful, and perfect for a grab-and-go morning meal.
Couverts4
Preparation 15 minutes
Preparation time:8 hours
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Equipment

  • 2-quart slow cooker
  • Heavy skillet
  • Large mixing bowl
  • Whisk
  • Toaster oven
  • Paper towels

Ingredients

  • 4 slices bacon
  • 8 eggs
  • ½ cup evaporated milk
  • ¼ tsp salt
  • ¼ tsp white pepper
  • ½ tsp dried thyme leaves
  • 2 tbsp butter
  • 6 English muffins split
  • 6 slices American cheese unwrapped

Instructions

  • In a heavy skillet, cook the bacon until crisp.
  • Remove from the skillet and drain on paper towels.
  • Crumble and set aside.
  • In a large bowl, whisk together the eggs, evaporated milk, salt, white pepper, and thyme.
  • Grease a 2-quart slow cooker with nonstick cooking spray.
  • Stir in the crumbled bacon and half of the cheese, then pour the mixture into the slow cooker.
  • Cover and cook on low for 6–8 hours, or until the eggs are fully set and cooked through.
  • Toast the English muffins in a toaster oven until lightly golden brown.
  • Spread butter on each toasted half.
  • Place one slice of cheese on half of each English muffin.
  • Scoop portions of the cooked egg mixture onto the cheese-covered muffins, dividing evenly.
  • Top with the remaining cheese slices and cover with the other muffin halves.
  • Serve warm and enjoy!

Notes & Wine Advice

Serving Tip:
Customize your sandwich with tomato slices, bell peppers, or a sausage patty for extra flavor.
Wine Advice:
Pair with a fresh orange juice mimosa or a light-bodied sparkling wine for a perfect brunch pairing.

Nutrition values

Calories: 420 kcal | Carbohydrates: 34 g | Protein: 22.69 g | Fat: 26 g | Sodium: 783.52 mg | Sugar: 2 g
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Course; Breakfast / Cheese / Crockpot / Slowcooker / Eggs / Pork / Sandwiches
Cuisine; American