Wow, we were blown away with just how fantastic this slow cooker creamed corn was. Some of the credit goes to using the best sweet corn around, My Dad’s Sweet Corn. I put up a big batch of corn each summer for days just like today: cloudy, cold and dreary. The corn is creamy and sweet and smells, looks and tastes like summer.
Corn from cans can be used instead of fresh, just drain the cans before adding to the slow cooker. For a spicier version of slow cooker creamed corn, use only half a brick of cream cheese and add 1/2 cup of cubed pepper jack cheese instead. Or a bit of cayenne pepper, but not much. You don’t want to bury the tremendous sweetness of the corn.
Also try my southern creamed corn.
Slow Cooker Creamed Corn
Servings 10 -12 servings
- 6 cups sweet corn kernels 3 cans, drained, if using canned, or scraped from 8 ears if using fresh
- 1 cup whole milk
- 1 tablespoon sugar
- 1 8-ounce brick cream cheese, cubed
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter
Place corn, milk, sugar and cream cheese into a slow cooker.
Sprinkle with salt and pepper and cook on low for 5 hours, stirring occasionally.
Add the stick of butter and cook another hour, stirring occasionally.
Check seasoning and serve.
I’m a big fan of taco night. Granted, it’s not real Mexican taco night, but it’ll do. Well-seasoned ground beef, cooked slow all day, soaking up flavor after flavor. Nothing fancy. No fine dining here. Just tasty tacos or taco salads. Perfect on a cold night and nothing could possibly be easier to make than slow cooker taco meat.
I prefer to use my homemade taco seasoning instead of the packets you get in the store. I like to be able to control the amount of salt and making it myself gives me that chance.
We’re both big fans of Mrs. Renfro’s salsas, and in particular the peach-flavored salsa. It adds a nice mellow sweetness to this slow cooker taco meat. For a nice kick, try Mrs. Renfro’s Mango Habanero salsa. It’ll wake you up!
Also try my slow cooker cheeseburgers.
Slow Cooker Taco Meat Version 2.0
Servings 8 -10 servings
- 2 pounds ground beef
- 1 large green bell pepper seeded, chopped
- 1 large onion chopped
- 1-2 cups peach salsa I used Mrs. Renfro's. You can substitute any good thick salsa.
- 1 envelope taco seasoning I used a heavy 2 tablespoons of my homemade taco seasoning
Brown the ground beef in a large skillet, breaking it up as it cooks. Drain and transfer to a slow cooker.
Stir in the remaining ingredients.
Cover and cook on low 4-6 hours, stirring occasionally.
When I was a kid bean n’ wieners were one of my favorites. Here I am many years later and well, nothing much has changed because I still love them. My grown-up version is slow cooker beans ‘n wiener. Cooked for hours so that that great sauce flavors the beans and hot dogs just perfectly. A big bowl can chase away the cold weather, and quick. I call it the perfect dish after shoveling the snow off the driveway!
This recipe for slow cooker beans ‘n wieners is perfect as it is, but you can add a bit of heat if you want. Just add a small can of chopped roasted jalapenos in at the start and let that great heat get slow cooked into the rest of the ingredients.
Also try my quick fix BBQ beans!
Slow Cooker Beans 'n Wieners
Servings 6 servings
- 1 pound don't be afraid to use more all-beef hot dogs, cut into fourths
- 3 15 ounce cans pork and beans
- 1/2 cup ketchup
- 1/2 cup onion chopped
- 1/4 cup molasses
- 2 teaspoons prepared mustard
- Kosher salt and freshly ground black pepper to taste