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Tuesday, January 24

Slow Cook January

January : Winter Warm Up
Squash Enchilada Casserole

  • 2 c chopped butternut squash (peeled)
  • 16 oz hominy (drained)
  • 16 oz black beans (drained)
  • 1 large chopped onion
  • 1 large chopped red bell pepper
  • 1/2 c salsa
  • 4 oz diced green chiles
  • 4 cloves minced garlic
  • 1/4 tsp salt
  • 10 oz enchilada sauce
  • 8 oz pkg cornbread mix
  • 1 c shredded cheese
  • 1/3 c milk
  • 1 egg
  • sour cream & cilantro, to taste


  1. Combine squash, hominy, beans, onion, pepper, chiles, salsa, garlic, and salt.  Pour enchilada sauce on top.
  2. Cover and cook on low 8-10 hours (or high 4-5 hours).
  3. In a bowl, mix together cornbread mix, 1/2 c cheese, milk, and egg.  Spoon batter on top of veggies in crockpot.  Cover and cook on high for 50 minutes.
  4. Sprinkle remaining cheese over mixture.  Serve with sour cream and cilantro, if desired.


Winter Soup  (utilizes in-season veggies and the Scarborough Fair herbs)

  • 2 diced parsnips (peeled)
  • 1 large chopped onion
  • 2 large carrots (chopped)
  • 1 diced turnip (peeled)
  • 1 diced potato
  • 2 c water
  • 15 oz diced tomatoes
  • 1/4 c red wine
  • 4 cloves minced garlic
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/4 tsp dried rosemary
  • 30 oz northern beans (drained)
  • 1/4 c fresh parsley


  1. Mix everything except the parsley together in the pot.  Cover and cook on low 10-11 hours (or high 4-5 hours).
  2. Stir in parsley before serving.


Spicy Apple Cider

  • 2 cinnamon sticks
  • 1 tsp whole cloves
  • 1 tsp whole allspice
  • 8 c apple cider
  • 1/2 c brown sugar
  • 1 sliced orange


  1. Place cinnamon, cloves, all spice in cheesecloth and tie with twine.  
  2. Put cider, brown sugar, orange, and spices into crockpot.  Cook on low 2-5 hours.  Discard spice bag.
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