1 pork tenderloin
3-5 potatoes, depending on size
2-3 carrots or a couple of handful of baby carrots
1 onion
3-5 garlic cloves

Season the tenderloin with salt and pepper or your favorite seasoning. Brown the tenderloin on all sides.  I used some bacon fat which is what the original recipe called for, but you could certainly use oil.

Transfer the browned pork to your crock pot and deglaze pan with a cup of water or stock.  Using stock would add more flavor. Pour liquid over pork.

Peel and chop the potatoes and carrots.  Chop the onions.  Peel the garlic. Spread the veggies over the pork and add enough liquid to almost cover the vegetables.

Cover and cook on low for about 8 hours.

When finished, transfer meat and veggies to a platter.  Pour the liquid into a pan and bring to boil to make gravy.  I make gravy by blending a tablesoon or so of cornstarch into a 1/2 cup cold water and adding it to the boiling mixture.  Let simmer for several minutes and serve.

Holly's Note:
I had a pork tenderloin in my freezer that needed to be eaten.  So, I found the original recipe at How to Cook Like Your Grandmother and like everything I do, I modified it.  I used our favorite all-purpose seasoning in addition to salt and pepper and we still thought this was a little bland.  I'm thinking of adding some chopped apple to it as well, because apples and pork go so well together.

Printable Recipe

1/2-1 lb ground beef
1/2 lb bacon, diced
1 cup chopped onions
2 cans (31 oz) pork and beans
1 can (16 oz) kidney beans, drained
1 cup catsup
1 can (16 oz) butter beans, drained
1/4 cup brown sugar
1 T. liquid smoke
3 T. white vinegar
1 t. salt
dash of pepper

Brown ground beef, drain. Put in crock pot. Brown bacon and onions, drain. Add to crock pot along with remaining ingredients. Stir well. Cook on low for 5-9 hours.

Holly's Note:
This recipe came from a dear friend of mine and are named for her. They're delicious.

About the book:
The book has already sold more than 5 million copies, so we didn't want to spoil it! We have only added a few enhancements to this original cookbook in the wildly claimed Fix-It and Forget-It cookbook series:

Brand New: 100 new recipes for slow cookers.
Brand New: "Prep Time," "Cooking Time," and "Ideal Slow-Cooker Size" are included for each recipe.
Brand New: 4 pages of basic and very helpful "Extra Information"

* "Substitute Ingredients for When You're in a Pinch"
* "Equivalent Measurements"
* "Kitchen Tools and Equipment You May Have Overlooked"
* "Assumptions about Ingredients in Fix-It and Forget-It Cookbook, Revised and Updated"

Brand New: 1 page of "Tips for Using Your Slow Cooker: a Friendly, Year-Round Appliance."
Brand New: Additional tips and tricks for making the most of your slow cooker, spread throughout the book.
Brand New: A second color -- a rich purple -- for recipe titles, contributors' names and addresses, the words "Tip" and "Variation," and the numbered instruction steps.
Brand New: The drawings on the opening pages of chapters and the spot illustrations throughout.
Brand New: 1 page of tip-in color, right inside the front cover.
Brand New: 2 pages of review excerpts to position the original book's success, immediately following the tip-in page of color.

Revised: An improved Index!
Revised: A personal Introduction to the book by author Phyllis Pellman Good.
Revised: Good's personal comments and voice throughout the recipes.

We've learned a lot since the original Fix-It and Forget-It Cookbook first quietly appeared. Now you and your customers can benefit with this new edition of the beloved favorite -- Fix-It and Forget-It Cookbook REVISED and UPDATED!


Tons of recipes for just about any dish or ingredient you could envision.  With three recipes to a page, this book is packed.  The author also includes tips, equivalent measurements and substitute ingredients. None of these recipes are fancy or gourmet, but all are easy and meals that everyday people would enjoy.  A great book to start with, or just to revitalize your current crock pot recipes.

As is my request of all cookbooks, I would have loved a spiral binding and more photos!  This would be a great gift for a new bride, especially when accompanied by a slow cooker.

Thanks to FSB Associates for the opportunity to review this book.  You can purchase your own copy here.

Read 6/10

* * * *
4/5 Stars

Printable Recipe
Serves 4

4 pork chops (I use bone-in)
1 t. garlic powder
1/4 t. pepper
2 cups ketchup
1/2 cup packed brown sugar
1 t. hickory-flavored liquid smoke

In a bowl, combine the garlic powder, pepper, ketchup, brown sugar and liquid smoke. Pour some sauce into the bottom of your crock pot. Place the pork chops in the crock pot and cover with the remaining sauce.

Cover and cook on low for about 5 hours or until meat is tender. Serve with baked potatoes.

Holly's Note:
I went searching for a BBQ pork chop recipe and found several variations of this recipe. I didn't brown the chops in oil first, nor did I add extra salt. The chops were fall-off-the-bone tender. The sauce is really good and not too strong. It would be very easy to spice it up to your own tastes though. The liquid smoke is essential, do not omit it! I think this would be a good, versatile BBQ sauce for beef or chicken too. The sauce is awesome on baked potatoes.

Printable Recipe

4 chicken breast halves -- boneless skinless
1/2 cup Italian salad dressing
2 cups marinara sauce
1/3 cup chopped tomatoes
1 1/2 teaspoons dried Italian seasoning
1/2 cup shredded Mozzarella cheese

Place all ingredients except cheese into your slow cooker. Cover and cook on low for 4-6 hours. Sprinkle with cheese before serving.

Holly’s Note:
This is a delicious easy recipe that is great with baked potatoes. (Just toss the potatoes in the microwave for an even quicker meal!) I prefer using our favorite spaghetti sauce (Ragu), rather than the salad dressing, marinara sauce and tomatoes. It’s easier.

Printable Recipe

3-4 good size chicken breasts, thawed and cut into pieces
1 can (10 oz) Cream of Chicken soup
1 can (10 oz) Cream of Mushroom soup
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
1 package corn tortillas (about 12)
2 cups shredded cheddar cheese

Spray crockpot with non-stick spray. Mix the soups, enchilada sauce, sour cream and green chiles together. Tear tortillas into bite-size pieces. Layer the chicken, sauce, cheese and tortillas, repeating layers until done. Cover and cook on low for 5-6 hours or high for 2-3 hours.

Holly’s Note:
I received the original recipe from a co-worker. I modified it because I hate cutting up a whole chicken, cooking and shredding it! The recipe works just as well with thawed, uncooked chicken breasts cut into pieces. I have yet to be able to find a 10 oz can of green enchilada sauce. So, I buy the larger, 28 oz can, use half and freeze the remainder. If you have leftover cooked chicken or turkey, you can use it too.

Printable Recipe

In a crock pot, mix the following:

1 can cream of mushroom soup
1 can consommé beef soup
1 envelope onion soup mix (Onion Soup Mix, 5T = 1 package)
1 can water

Make meatballs:

2 lbs. ground beef
1 envelope dry onion soup mix
3 eggs
1/2 cup bread crumbs
1/4 cup milk, maybe a little less.

Mix it together with your hands, really well. Form into balls, roll in flour, brown well and drain.
Add to the soup mixture. Cook on low, 6-8 hours. Serve with mashed potatoes.

Holly's Note:
This is the same soup base that is used for Beef Stew. The meatballs freeze really well too. After browning the meatballs, let them cool and then freeze them. You don't even need to thaw them before putting them in the soup base.

If you don't want to spend the time or mess to brown the meatballs, place the meatballs on a jelly roll pan and bake them at 350 for about 25 minutes. Nice and easy and a lot less mess.

Sloppy Joes are just a good meal. I often wonder where the name came from, but I've never done a search. We have an old family recipe that is called Western Burgers, but is basically a sloppy joe. It cooks up nice and thick and can be eaten like chili. Your house will smell delicious, as it cooks all afternoon.

It's perfect for a cold, windy, fall day. It's also made with ingredients you probably have in your pantry. It's sweet and smoky, more than spicy. But, for true comfort food, give it a try! You can find the recipe here.

Printable Recipe

2 lbs ground beef
½ cup chopped onion
¼ cup tomato sauce
1/3 cup ketchup
½ cup tomato juice
1 ½ T. Worcestershire sauce
1 T. brown sugar
1 ½ T. vinegar
2 T. liquid smoke
1 T. chili powder
1 large can of chili

Brown the ground beef and onion together. Drain. Add the remaining ingredients and simmer for several hours. I cook it all together and then dump it in my crockpot so it simmers until we're ready to eat. However long that is...

Serve over hamburger buns. My husband eats it like chili, with some tortilla or corn chips.

Printable Recipe

2/3 cup flour
1 t. sage
1 t. basil
1 t. seasoned salt
1 whole chicken, cut up or enough pieces for your family (2½ to 3 lbs)
¼ cup butter
1 can chicken broth

Combine dry stuff. Coat the chicken. Reserve the flour mixture. Brown the chicken in butter. Put in crock pot. Add about ¼ cup of the flour mixture (or more, depending on how much gravy you want!) to the skillet. Stir until smooth. Add chicken broth and bring to a boil. Boil about 1 minute. Pour it over the chicken and cook for about 3 hours or until the chicken is done.

Serve with mashed potatoes.

Do you ever need a quick and easy recipe that can simmer in your crock pot all day?

Here it is: BBQ Pork Chops.

This one take 5 minutes to put together and makes your house smell divine. Serve it with a baked potato and you will think you've died and gone to heaven! It's good for summer time cooking, but it's wonderful for fall and winter. True comfort food!

1 cup soy sauce (I use low sodium)
1 cup water
1/2 cup light brown sugar
2 garlic cloves, minced
1 2-inch piece of ginger root, scored
4 Tablespoons Mirin (cooking rice wine)
2 lbs chicken thighs (or cut up breasts, whatever, it works better with smaller pieces)

Mix everything together except chicken. Bring it to a boil. Add chicken pieces. Turn down the heat and simmer for ~30-45 minutes (or until chicken is done). Serve over steamed rice, with the following:

Sauteed Peppers and Mushrooms

Slice up some red, yellow, green and orange peppers.
Slice up a bunch of fresh mushrooms.
Saute them in some olive oil, with a minced garlic clove until tender, but still slightly crisp.

Holly’s Note:
We serve this often. It's super easy (especially with a rice cooker) and I always have the ingredients on hand. The vegetables really make the meal. The sauce can be frozen, and it's great as leftovers. It works well in the crock pot too.

Printable Recipe

1 celery rib, chopped
1 medium carrot, chopped
1/3 cup chopped onion
5 1/2 cups water
1 package (4.3 oz) long grain and wild rice mix
1 envelope chicken noodle soup mix
2 cans condensed cream of chicken soup
1 cup cooked cubed chicken

In a sauce pan saute together, the holy trinity of cooking: onions, carrots and celery (add a little oil if you want, it's really not necessary).

Add the water, rice with contents of seasoning packet and soup mix. Bring to a boil. Reduce heat; cover and simmer for about 10 minutes. Stir in soup and chicken. Cook 10 minutes longer or until the rice and vegetables are tender.

Serve with Honey Oat Rolls.

Holly’s Note:
I like cooking this in the late afternoon and then putting it in the crockpot on low. I do this a lot on the karate nights, because I can do it in the afternoon and then it's ready whenever we want it. I've never actually cooked it in the crockpot though. It’s really good with the whole wheat bread rolls. The original recipe came from a Quick Cooking magazine. If I don't have pre-cooked or leftover chicken, I just dice up a chicken breast and saute it with the vegetables.

Printable Recipe

~2 lbs stew meat (use either stew meat or cut up a chuck roast)
1 can cream of mushroom soup
1 can consommé beef soup
1 envelope onion soup mix
1 can water
potatoes
carrots
corn
peas/beans

Mix soups, onion soup mix and water in crockpot. Add stew meat (roll in flour and brown it first in a little bit of oil), chopped potatoes and chopped carrots. Cook on low 6-8 hours. About 1/2 hour before serving, add 1 can corn and 1 can peas or green beans. Serve with cornbread or wheat bread rolls.

Holly’s Note:
This is mom’s original recipe. This is another of those comforting meals. Stew always makes me feel good, no matter what else is going on. It’s as if eating it calms my soul and tells me that all is right with the world. This is also the same soup base for Meatballs and Gravy.