Category: For the Crock Pot

Slow Cooked Sweet Ham

I get my inspiration from 2 things, my mom and my grocery store. Publix here in Ormond Beach Florida is my favorite place to shop. If I’m stuck on what to make for dinner, I get inspired as soon as I walk in the door.

Today, ham. I put this spiral cut ham in my cast iron pot with things I never imagined I would do. I hope you like it because it came out amazing.

This recipe was made in my cast iron pot, but you can use your crock pot as well.


  • 8 quart cast iron pot with lid or large crockpot
  • Cutting board and knife
  • Oven mitts
  • Serving platter


  • 1 boneless spiral cut ham 5 pounds
  • 1/4 red onion (peeled and sliced about 1/4 inch)
  • 1 green pepper (membrane removed washed and sliced about 1/4 inch)
  • 1 red pepper (membrane removed washed and sliced about 1/4 inch)
  • About 12 brussel sprouts (washed and ends cut)
  • 1 cup of sliced fresh carrots
  • 3/4 cup of apple juice
  • 1- 20 ounce can of fresh diced pineapple in juice
  • 1- 10 ounce can of maraschino cherries (stems removed do not drain)
  • About 1/4 cup of brown sugar

Preheat oven to 300°

Place your ham in your pot or crockpot.

Add your pineapple with juice and apple juice.

Add all your vegetables including cherries, pour cherry juice on vegetables after they have been layered.

Sprinkle brown sugar over the entire dish. Cover and bake at 300 ° for 2 hours or till vegetables are tender. For crockpot 4 to 6 hours on low.

Serves about 6. Serve warm.


Beer Pork Loin with Spicy Sweet Rub

This one just popped in my head. I was sitting on the couch trying to get inspired. Nothing on Pinterest looked yummy today so.. I went sifting through the spices trying to come up with something different. I love the cast iron pot and wanted to use it, but I needed a rub that works with everything I wanted to eat today. 

Boy did I come up with something… So good. Made my day. 🙂

This recipie can use your crock pot if you do not have a cast iron pot. 

First thing were going to do is make the rub.

Supplies for rub:

  • Mixing bowl
  • Fork
  • Measuring cup and spoons
  • Container for extra


  • 2 table spoons of pepper
  • 3/4 cup of light brown sugar
  • 1/4 cup of salt
  • 1/2 cup of paprika
  • 3/4 cup of sugar

In your mixing bowl combine all ingredients.

Use your fork to mix. Be sure all ingredients are combined very well.

Set aside.

Pork Loin prep:


  • 1 – 5 quart cast iron pot with lid (You can use a crockpot if you don’t have a cast iron pot. Just be sure to adjust your cook time)
  • Baking sheet to rub down your pork


    • 1 – 2 pound pork loin 
    • Rub 

    Place your pork loin on your baking sheet.

    Cover the entire loin with rub. Use as much as needed to cover completely.

    Place in your cast iron pot or crockpot, cover and allow to flavor through the night before or at least 4 hours before you cook. 

    While your loin is flavoring you can cut your vegetables.

    Supplies for vegetables:

    • Cutting board and knife
    •  Bowls for vegetables


    • About 9 small red potatoes cut into fours
    • 1 – 5 ounce bag of fresh brussel sprouts (cut bottom ends off, rinse)
    • 1/2 vidilia sweet onion sliced
    • 2 large garlic cloves (peeled and sliced)
    • Pepper
    • Garlic salt
    • 1 can of beer

    Preheat oven to 350°

      Cut your red potatoes in fours.

      Next cut the ends of your brussel sprouts, rinse.

      Put your vegetables in bowls to make it easier for you to put your dinner together.

      Once your loin has flavored through you will be layering your vegetables on top. 

      First add your potatoes. Covering the entire loin, allow some to fall to the sides.

      Next add your brussel sprouts then onions and garlic. Cover evenly.

      Sprinkle evenly your garlic salt and pepper.

      Pour your beer off to the side of your loin. Use the entire can.

      Cover and cook in the oven for about 2 hours. In the crockpot 4 to 6 hours on low. 

      Pork Loin is considered finished cooking at 145° or when sliced through you see no pink.

      For best results drizzle some of the juices from the pot over your meat for even more flavor.

      Serve warm. 

      Serves about 4 to 6

      Crockpot Chicken and Rice

      This dish is full of flavor, juicy chicken and vegetables. It is so easy to make, put everything together the night before then plug in your crockpot in the morning. When you get home you have this amazing dinner waiting for you. Anyone can make this. 


      • Large crockpot with lid
      • Cutting board and knife
      • Sauce pan for cooking rice
      • Large spoon
      • Large platter


      • 1 whole chicken, rinse
      • 1 green pepper (membrane removed, diced or sliced)
      • 1/2 Vidalia sweet onion (peeled, diced or sliced)
      • 1 cup of water
      • Lemon pepper
      • Garlic salt
      • Salt
      • Dried oregano
      • 6 fresh basil leaves

        Place your whole chicken in the crockpot and pour your water in.

        Now cover the entire chicken with lemon pepper and garlic salt. Using all of your vegetables place some on top and allow some to fall to the sides. Add your fresh basil leaves, allow some to fall to the sides as well. Now cover your dish with oregano. 

        Place the lid on your crockpot, set on low and cook for 6 to 8 hours.

        Once your chicken is cooked, begin making your rice. Use the manufacturer directions, I add about 1 table spoon of salt to cook. 

        Once your rice is cooked place your chicken carefully on your serving platter. Its going to fall apart. Its ok. 

        To serve, put about 1 cup of rice on your dinner plate, slice or pull apart the chicken and place it on top of your rice. Now add some vegetables. Using a ladel or a cup, pour some of the chicken drippings from the crockpot over your dish. 

        Serve warm. 

        Serves about 4

        Crock Pot Chicken

        I love my crock pot. I’m a single mother of 2 teenagers, I work full time and my crock pot is a blessing. I’m tired when I get home and the last thing I want to do is stand at the oven for hours whipping up dinner. The crock pot is a healthy alternative and saves so much time. This recipie has hearty vegetables and a whole chicken. You can add or take away your favorite vegetables. So easy, put it together the night before, place it in refrigerator. Plug it in the next morning. In 6 hours you have an incredible meal waiting for you. 


        • 1 large crock pot with lid
        • Cutting board and knife
        • Serving bowl
        • Serving platter


        • 1 whole chicken, remove the innards bag, rinse
        • 1/2 large red onion or sweet Vidalia cut in 1/2 slices
        • 3/4 bag of red potatoes cut into fours
        • 1 small bag of baby carrots
        • 1 jar of Everglades Cactus Dust (spice, found in your grocer spice isle)
        • 5 stems of fresh thyme leaves removed
        • Garlic salt and pepper
        • 1 cup of water or chicken stock

        First thing, make sure your vegetables are cut and ready to go. Place your whole chicken in the crock pot, be sure you have rinsed it and removed the innards bag. Pour your cup of water or chicken stock into the crock pot. Using your spice, cover the entire chicken, don’t be graceful, cover it heavy. Now place your onions on top of the chicken, allow some to fall to the sides. Repeat this same process for the rest of your vegetables.

        Next, heavily sprinkle your vegetables with pepper, garlic salt and thyme. Cover, set on medium for 6 hours. 

        Remove your vegetables first and place in a serving bowl. Carefully remove chicken, its going to fall apart and place on a serving platter. You can use your left over chicken broth to make a gravy or chicken noodle soup for the next day. 

        Serves about 4