It’s hot in Houston, and I just can’t bring myself to turn on the oven.  We’ve been buying whole wheat bread at the dollar store, and cooking in the crockpot.

The gratuitous family pictures of sleeping children will make it taste better, too.

Baby A

Anything you can make in the oven, you can cook in a crockpot.  Sure, it makes a mean roast and great chili, but you can make lasagna and enchiladas in there, too.  Just make sure the noodles or tortillas aren’t stuck on the side so they don’t get crunchy and burned.  A crockpot makes a tasty brisket, if you don’t feel like firing up the grill.  Or if you forgot to buy charcoal.

In general, cooking on LOW takes 4 times as long as the oven, and cooking on HIGH takes about twice as long.  Newer crockpots get a lot hotter, though, and each brand is different so keep an eye on things!

Mr X will sleep anywhere

One of our favorite recipes for the crock this summer is Crockpot Granola.  This makes a cereal-type granola, not a chunky one and it’s tasty, healthy, and cheaper than a box from the store.

Crockpot Cinnamon Granola

In your crock, mix:

8 c. oats

2 c. coconut

2 Tbs. cinnamon

1/4 c. cornmeal

1  1/2 c. various mix-ins: raw sesame seeds, pumpkin seeds, flax seeds, wheat germ, raisins, whatever you like.

In a pot on the stove, combine:

1 1/2 c. brown sugar

1/2 c. water

Bring to a boil, and cook 1 minute stirring continuously so it doesn’t burn.  Remove from heat, and add

1 c. oil

2 tsp. vanilla extract

Pour wet mixture over dry mixture in crockpot, and mix well with a wooden spoon.  Wedge spoon between crock and lid to vent steam (or you’ll get soggy granola) and cook on low 4 hours, stirring well every 30 minutes or so,  or until your desired level of brown and crunchy. 

If you forget to stir, it will burn. But, if you pick out the black bits it will still taste good.

Sleeping sisters

My favorite roast/brisket recipe is easy, too.

Crockpot Gingered Beef

5 lbs. boneless beef brisket (we get a huge slab when it’s on sale for 99 cents and cut it into thirds)

2 white onions, cut into rings or slices

2 tsp. fresh grated ginger (I keep a nub in the freezer, and grate it skin and all.)

salt and pepper

Put about a third of the onions in the bottom of the crock.  Throw the meat on top, fat side up, and add some water – about an inch or so in the bottom of the crock.  Top with ginger, (garlic if you want, and we always want), salt, pepper, and remaining onion rings.  Cook on HIGH 4 hours (cooking time approximate).

The onions caramelize and it’s really good!

Sleeping with Mr S

For more Works for Me Wednesday tips, check out We Are THAT Family!

And check out my review of Mardel Christian and Education, a superstore for homeschoolers!

Dining with Debbie has a new carnival – Crockpot Wednesdays.