TUESDAY TRIVIA ~ SLOW COOKER SECRETS & TIPS ~ BLOG 365.34B

I’m continuing on with the slow cooker theme while we’re still in winter and my slow cooker is in use regularly. Last week I talked about the invention of the slow cooker. So, this week let’s talk about some secrets and tips to get the most out of your cooker.

Slow Cookers come in a variety of shapes and sizes these days. Not every slow cooker is right for every recipe. I myself have 4 different types. And I use each one for different reasons and recipes. For example when making most of my chicken breast or pork chop recipes, I LOVE using my long flat one when need to have a single layer, but for soups or chilis I LOVE my NINJA slow cooker because of all the options for browning meats first right inside the cooker and varied temperature options.

SLOW COOKER SECRETS

  • Did you know they make disposable liners for your slow cooker? I buy them at my local grocer 4 for $1.29 and they are a real time saver for clean up! If you don’t use these, be sure to spray the crock before use to make your clean up easier.
  • The more marbling or fat to a cut of meat means more liquid that is released during the cooking requiring less added liquid.
  • Vegetables tend to cook slower than meats and should be placed on the bottom for direct contact with the cooker unless the recipe states otherwise.
  • Pasta should be cooked separately and added last to any slow cooked meal to maintain their texture.
  • Long grain converted rice is best for use in a slow cooker.
  • Dried beans take longer to tenderize if mixed with sugar, salt or acids. Be sure and soak beans for at least 8 hours before beginning your cook time. Save the salt, sugar or acids for the end of your cook time.
  • FRESH herbs and spices are better than dried because they take longer to release their flavors. If you must use dried use whole or crushed and avoid ground all together.
  • Both dairy and seafoods break down when cooked for extended cook times. Unless otherwise indicated, any dairy or seafood should be added in the last 15-20 minutes of your cook time.
  • Defrost frozen foods before adding them to your slow cooker to insure foods reach a safe internal temperature and cook evenly.
  • ALWAYS allow the ceramic crock to cool COMPLETELY before washing to avoid cracking the insert.
  • NEVER immerse and slow cooker with a non-removable crock in water. Unplug it and wipe clean or better yet use a liner for easy clean up.

SLOW COOKER SUCCESS TIPS

  • Be sure a trim excess fats from meats before slow cooking. Browning the meat before adding it to the slow cooker adds a depth of flavor also.
  • Soups, stews and chilis made in the slow cooker are pretty forgiving on time. It’s okay if you run a little late. Low and Slow is my advice.
  • Resist the urge to continually peek inside while the slow cooker is doing its job!! Each time you do, it releases heat and moisture! Each time you remove the lid can add 20-30 minutes to your cook time! There is usually no need to stir the ingredients during the cooking time unless the recipe specifically tells you to.
  • When opening the cooker when it’s time to serve lift the lid AWAY from the food to avoid making things soggy from dripping condensation.
  • When making roasts or stews, pour the liquids directly over the meats. Avoid the desire to add more liquid than called for. Meats will release quite a bit of moisture as they cook and there is less evaporation than traditional roasting methods.
  • Be sure and use wooden or silicone utensils to avoid scratching the interior of your cooker, especially if using one of the newer coated ones like a NINJA.
  • Rule of thumb is that 1 hour on HIGH equals 2 hours on low.
  • If your cooker has a removable insert, you can usually add your ingredients the night before and refrigerate the entire insert until time to start cooking. Cold ingredients can increase your cook time. If time permits, bring your refrigerated crock to room temperature before you begin.

SLOW COOKER SAFETY

  • Newer slow cookers tend to cook with higher temperatures than older ones. Maintaining even temperature is the key to success whether you inherited an old one from your grandmother or have just bought a new one.
  • Rule of thumb is to fill your slow cooker between 1/2 to 2/3 full. As you can see from the game of Jenga my girlfriend plays with hers every week, this is rule meant to be broken. By the end of the day she has a crock pot full of the MOST delicious chicken for Taco Tuesday.

BLOG 365.33 ~ HAPPY HOMEMAKER MONDAY week 5 of 2026 ~ RECIPE LINKS & MENUS

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

GOOD MORNING friends. I can’t believe we’re ALREADY into February!!! The 5th week of 2026 already!! It sure seems like time is flying by faster and faster. PLEASE, SLOW down this merry go round!!!!!!!

It was a SUPER busy week trying to tie up loose ends with all my duties at the Eagles before we leave on our coast trip tomorrow. I also got caught up on laundry, cleaning, some sorting and organizing for putting together a St. Vinnie’s donation that I was planning on dropping off this morning, but they’re closed on Mondays so that will wait until next week. At least it’s ready to go 🙂 I’m hoping for enough downtime of the evenings to get all my blog visiting caught up this week. More than anything I’m looking forward to some serious relaxation time.

I also got a bunch of books, paperwork and recipes handled. And I’m packed and ready to go right after tacos tomorrow. No reason to get up too early since we’re only going a couple hours away and can’t check in before 4PM.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather is supposed to be beautiful and somewhat sunny here at home and also at the coast through Friday when a storm is supposed to set in. Highs will be in the 40’s and 50’s with lows in the 30’s. BUT, Punxsutawney Phil IS predicting 6 more weeks of winter which is no surprise to me. When we have had a mild December and January here in the past it usually means a roaring February and March!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING YAY, all done until after our trip.
  • GROCERIES & ERRANDS YAY, all done until after our trip.
  • PROJECTS & TRAVELS No projects, but hoping for lots of fun and picture taking along the Oregon coast.
  • ON MY MIND Same old, same old stuff, but getting closer to some resolutions.
  • WHAT MAKES ME HAPPY wind in my face as I walk along the beach… and my toes in the sand when it’s warm… spending time with friends and laughing… traveling and seeing new places… antiquing… discovering old, but new to me recipes…

READING TIME

I’m waiting for book club to make a decision so I started an older Heather Webber book for now. I’m reading A HOE LOT OF TROUBLE, A NINA QUINN MYSTERY #1.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 2/2
MONDAY
 2/3
TUESDAY
 2/4
WEDNESDAY
 2/5
THURSDAY
2/6
FRIDAY
2/7
SATURDAY
2/8
SUNDAY
DINNER
clean out refrigerator night or you’re on your own
taco Tuesday with friends and then leave on trip
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
SUN DRIED TOMATO CHICKEN & PASTA
BROWN BUTTER LEMON CHICKEN
DESSERT
 
 

FAVORITE PHOTOS FROM THE CAMERA

LOL This was the most exciting picture I took this week LOL

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CREAMY STEAK & POTATO SOUP
  • ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST
  • SLOW COOKER CANDY, HAYSTACKS & CRANBERRY ALMOND MACAROONS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

IT’S ALWAYS SOMETHING ~ GILDA RADNER ~ OVARIAN CANCER AWARENESS ~ BLOG 365.32

I borrowed this from Facebook to share on this, my 15th anniversary of being in Ovarian Cancer remission.

“For five years, Gilda Radner owned Saturday nights in America. She created characters so memorable that decades later, people still quote them. She was SNL’s first breakout female star, proving women could be just as wild, weird, and brilliant as any comedian on that stage.

Then her body started hurting. And doctors stopped listening.

On October 11, 1975. A 29-year-old woman from Detroit walked onto a television stage in New York City for the premiere of a show nobody expected to succeed. Within minutes of her first sketch, America fell in love with Gilda Radner.

This was revolutionary. In 1975, women in comedy were expected to play the pretty girlfriend, the confused secretary, the straight-faced setup for a man’s punchline. They were supposed to be attractive and agreeable—never too loud, never too strange, never the actual joke.

Gilda Radner ignored every single one of those rules. She’d trained at Second City in Chicago, where people told her she was “too much”—too physical, too loud, too weird for television. She took that as a compliment and brought all of it to Saturday Night Live. Her characters became instant classics: Emily Litella, the sweet elderly woman who completely misheard news topics and ended every rant with an innocent “Never mind.” Roseanne Roseannadanna, the fearless commentator who turned every subject into a wild, unforgettable story. Lisa Loopner, the awkward teenager with braces and a snorty laugh who made being uncool hilarious.

Gilda threw herself completely into every character. She didn’t try to be pretty or sexy or cool. She tried to be funny. And she was absolutely brilliant at it. In 1978, she won an Emmy Award for her work on SNL.

For five seasons, she was the show’s beating heart. She paved the way for every female comedian who came after.

Off-camera, Gilda struggled with eating disorders and anxiety. But in 1982, while filming the movie Hanky Panky, she met Gene Wilder—the gentle, brilliant actor from Willy Wonka and Young Frankenstein. They fell deeply in love and married in 1984. Life felt joyful. Complete.

Then, on a Sunday in January 1986, everything changed. Gilda and Gene were driving to play tennis when she suddenly said, “I can’t keep my eyes open. I think I’m going to fall asleep.” She described it as a fog rolling in. The fatigue was overwhelming and unlike anything she’d experienced before.

She went to doctors immediately. She knew something was wrong. The first doctor diagnosed her with Epstein-Barr virus and told her to rest. But new symptoms kept appearing: severe bloating, stomach cramps, shooting pain in her legs. She went back. Different doctors examined her and found nothing wrong. They blamed her problems on ovulation. They suggested she was “high-strung” and needed to relax. One implied she was just being dramatic. Month after month, Gilda insisted something was seriously wrong. Month after month, doctors dismissed her.

Ten months. Ten months of being told she was overreacting, being too sensitive, that it was all in her head.

Finally, on October 21, 1986, a doctor did exploratory surgery. They found ovarian cancer. Stage IV. It had spread throughout her abdomen.

When they told her the diagnosis, Gilda cried. Then she turned to Gene and said: “Thank God, finally someone believes me!”

If it had been caught when she first started asking for help—when she first knew something was wrong—she might have had a fighting chance. Early-stage ovarian cancer is treatable. But by the time anyone believed her, it was too late.

Just 36 hours after her diagnosis, doctors operated and removed a grapefruit-sized tumor. The cancer had already metastasized everywhere. The odds of survival were almost zero.
Gilda fought anyway. She went through brutal chemotherapy, surgery, radiation. She lost her beautiful hair. Her body—the one that had tumbled across SNL stages, full of energy and life—became weak and fragile.

But she refused to hide. At a time when celebrities kept cancer diagnoses secret, when illness was considered shameful, Gilda spoke publicly. She gave interviews. She wrote about her experience. She told women everywhere: trust yourself. If something feels wrong in your body, push for tests. Don’t let anyone dismiss your pain.

In early 1989, she published a memoir called “It’s Always Something”—named after one of Roseanne Roseannadanna’s catchphrases. The book was honest, funny, and heartbreaking. She recorded the audiobook just one month before her death.

On May 20, 1989, Gilda Radner died at Cedars-Sinai Medical Center in Los Angeles. She was 42 years old. Gene Wilder held her hand as she took her last breath.

The world mourned. That night, Steve Martin was preparing to host Saturday Night Live when he heard the news. He abandoned his planned monologue and tearfully introduced a video clip of him and Gilda dancing together in 1978. “Gilda, we miss you,” he said.

But Gene Wilder did something more than mourn. He was angry. He was heartbroken. And he was determined that Gilda’s death would not be meaningless.

Gene testified before Congress about how Gilda’s condition had been misdiagnosed. He revealed that her grandmother, aunt, and cousin had all died of ovarian cancer—a family history that doctors never bothered to ask about. He explained that a simple CA-125 blood test, given when she first reported symptoms instead of ten months later, might have caught the cancer at a treatable stage. “She didn’t have to die,” he told People magazine. “If I knew then what I know now, she could be alive today.”

In 1991, working with Gilda’s cancer psychotherapist Joanna Bull and broadcaster Joel Siegel, Gene co-founded Gilda’s Club—a place with a red door where people facing cancer could find community, support, and dignity. It wasn’t a hospital. It was a place where you could be fully human: scared, sick, angry, hopeful, still you.

The first Gilda’s Club opened in 1995 in New York City. Today, as part of the Cancer Support Community, there are dozens of locations helping hundreds of thousands of people completely free of charge.

Gene also established the Gilda Radner Hereditary Cancer Program at Cedars-Sinai to screen high-risk women and ensure others wouldn’t face Gilda’s fate.

Remember: this was 1986, not ancient history. A famous, intelligent, well-connected woman spent ten months being told her pain was imaginary. If that happened to her, imagine how often it still happens to women without fame or resources.

Gilda Radner’s story is more than comedy legacy. It’s a reminder that women’s pain is still too often dismissed as hysteria or drama.

She made millions laugh. But her real legacy is this: more awareness of ovarian cancer, more women pushing doctors for answers, and welcoming places where people with cancer can find community.
To every woman told her pain is “just stress”: Gilda’s story is for you. Trust yourself. Ask again. Ask louder.

She was 42 years old. She had so much more to give. But because doctors didn’t listen for ten months, she ran out of time.

It’s always something, she used to joke. Because of her, when “something” happens, more people don’t have to face it alone.

COOKING THURSDAY ~ CHRISTMAS MORNING WIFE SAVER ~ 2026 BLOG 365.29D

originally titles CHRISTMAS MORNING WIFE SAVER, but I renamed it after my changes and the fact that we use it for most all holidays

serves 12 and severely 🙂 adapted from JO COOKS

We have used a family breakfast casserole for decades for BIG family events and on Thanksgiving and Christmas mornings to save a lot of work so we can enjoy each other instead of laboring in the kitchen all day which is a version of this recipe, but this recipe is so much simpler that I’m happy to have found it and I instantly fell in love with the quirky name. I made a few adjustments to our tastes. 🙂

So, like our traditional recipe this is a new favorite and the best part is that it is prepared in advance with minimal effort. It’s also versatile because it can be altered to fit your family’s taste profile whether that is to add more meat or make it vegetarian. 

HOLIDAY MORNING MOM SAVER BREAKFAST CASSEROLE

8-10 slices of your favorite bread, crusts removed (We like an extra sour sourdough with crusts removed)
12 slices tavern ham
1 cups sharp cheddar cheese, grated
1 5 ounce BOURSIN garlic herb round

6 LARGE eggs
FRESH ground sea salt and black pepper, to taste
1 teaspoon dry mustard (optional)
1 LARGE bunch green onions, thinly sliced
1 SMALL red pepper, FINELY diced
2 teaspoons Worcestershire sauce
1 teaspoon FRANK’s original hot sauce
3 cups WHOLE milk


  • Grease a 9×13 inch baking dish well with non-stick cooking spray.
  • Cut and slices of bread to fit over entire bottom of the baking dish.
  • Evenly layer the slices of ham.
  • Top with slices of the Boursin cheese.
  • Evenly sprinkle the green onions and red peppers over the cheese.
  • Cut and fit more slices of bread to completely cover the ham and cheese.
  • 
In a large bowl whisk together the eggs with the pepper, dry mustard if using, Worcestershire sauce and hot sauce. 
  • Add the milk and whisk until well combined.
  • Pour the egg mixture evenly over the casserole.
  • Top evenly with the cheddar cheese.
  • Cover the dish and refrigerate overnight.


1/4 cup butter (melted)
1 cup CRUSHED blueberry almond granola

  • The next morning preheat your oven to 350°.
  • In a small bowl combine the granola and butter.
  • Pour evenly over the casserole.
  • 
Bake 1 hour or until set and lightly browned.
  • Let casserole stand for 10 minutes before slicing and serving.


NOTES

  • PROTEIN SUBSTITUTIONS: Canadian bacon, crumbled crisp bacon, ground turkey, rotisserie chicken, deli meats, ground beef…
  • VEGETABLE ADDITIONS: Mushrooms, green chiles, jalapeños
  • If you want to bake it same day, refrigerate for AT LEAST 1 hour so the egg mixture soaks into the bread well.

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

  • In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
  • Add the diced Vidalia onion, carrots, salt and pepper.
  • Cook 4-5 minutes until the onions are just starting to soften.
  • Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
  • Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
  • Add the broccoli and bring to a SLOW simmer.
  • Reduce the heat to medium-low, cover and simmer for 10 minutes.
  • Whisk together the milk and heavy cream.
  • Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
  • Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
  • Adjust the seasoning to taste.
  • Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
  • Serve with crusty bread.

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes. 

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

  • Preheat oven to 400°.
  • Grease a 9-inch square baking pan.
  • Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
  • 
In another bowl whisk together milk, vinegar, melted butter, egg and honey.
  • Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX!

  • Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
  • Spread batter in prepared pan.
  • Sprinkle remaining cheese and the reserved green onions on top.
  • 
Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
  • Cool in pan at least 15 minutes before cutting.
  • Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

  • Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
  • In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
  • On low speed, gradually mix the dry ingredients into the batter until a dough forms.
  • Cover and chill 1-2 hours.

 

  • Preheat the oven to 350°.
  • Scoop 1 tablespoon of dough at a time into balls.
  • Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
  • Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
  • Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
  • Repeat with remaining dough.

TRIVIA TUESDAY @ the OFFYCE ~ NAXON BEANERY to CROCK POT ~BLOG 365.27B

Do you ever wonder what inspired people to invent the things they do? In today’s homes I would bet there is AT LEAST one type of slow cooker in every home. It was only a little over 80 years ago that the slow cooker didn’t even exist!!!

The first patent was issued in 1940 to Irving Naxon in 1940. But it wasn’t for the slow cooker as we know it today. Long before the Crock-Pot was a household name, the patent was for Boston Beanery or Naxon Beanery or the Flavor Crock and it was marketed to luncheonettes and coffee shops with a more specific purpose to use for making soups and chilis specifically.

Today’s versions produce not only soups and chilis, but roasts, savory stews and even moist breads and cakes.

Naxon’s slow cooker allowed families to prepare a meal without turning on the oven. The basic idea for the slow cooker was inspired by Naxon’s grandmother and a story she would tell about his great grandmother making CHOLENT back in Lithuania. Cholent is a traditional Jewish stew, a slow cooked meat, bean and barley stew served on the Sabbath that cooks unattended from before sundown on Friday to midday Saturday. Naxon wanted to create an appliance that would do all the work.

Dubbed the Beanery all-purpose cooker, a self contained ceramic crock with a heating element that ran at a low temperature with the contents left to simple simmer for hours. There was originally no removable insert or even a control switch. It was either plugged in and on or unplugged and off.

The “bean pot” never caught on large scale, so in 1970 Naxon sold his device to Rival Manufacturing. Rival was a Kansas City company already famous for kitchen gadgets like the Juice-O-Mat or the Knife-O-Mat sharpener. Rival was less than impressed with the original Beanery and gave it to their test kitchen personnel to see what they could do with it.

“No one paid any attention to it,” Rival president Isidore Miller told the Kansas City Times in 1981. “We almost forgot about it.” As the story goes, Miller handed the Beanery over to Rival’s test kitchen, where an employee named Marilyn Neill had an immediate epiphany: This can cook way more than just beans. Creating a freedom from kitchen duties. The tag line “Cooks All Day while The Cook’s Away” was embraced by working women everywhere for its ability to save time and money.


The test kitchen was able to create MANY recipes for the device that were both delicious and required minimal effort. This helped make it a BIG hit and the slow cooker was rebranded in 1971 as the Crock Pot and it was manufactured in Chicago, USA. This accomplishment also gave more attention to the accomplishments of the test kitchen. With that attention also came pressure to teach people how to use this new and novel small appliance as well as creating a book of successful comfort recipes for the soups, stews, roasts and other comforting old-fashioned food that would accompany each appliance. Multiple recipes were influenced by their midwestern origin. Flipping through 70’s cookbooks you’ll find recipes like steak soup, and brisket cooked low and slow or “Busy Woman’s” roast chicken that relied heavily on carrots and stove top stuffing, “Pork Chop Abracadabra” which relied heavily on a can of cream of mushroom soup or “Male Chauvinist Chili” which relied heavily on a trifecta of bacon, sausage, and ground beef. Other recipes centered ingredients you can’t find as easily today, nor would most people want to, like stuffed beef hearts and chicken livers.


Home economist, Mabel Hoffman contributed to the Crock-Pot craze when she published her cook book, rockery Cookery, in 1975. With over 250 recipes it was an instant best seller that she has revised over the years to changing palates.

The renamed Crock-Pot made its official debut in 1971 at the National Housewares Show in Chicago. Offered in colors like avocado or harvest gold print ads and television commercials flaunted the Crock-Pot as a miraculous, time-saving device, assuring women in no uncertain terms that they could have it all. And the pitch worked with their sales hitting $2 million the first year it was introduced.

They didn’t stop trying to improve the design and in 1974 they made removable crocks for ease of cleaning. That next year sales reached even higher – $93 million.


In 1981 they were developing recipes that required more than just a piece of meat and a can of soup. Moore and Wyss loved developing recipes together, but they spent a majority of their time doing quality control and putting the Crock-Pot through its paces with Rival’s engineers. They also felt pressured do always do more!


Each day before they went home they would set up eight Crock-Pots with whole chickens and carefully measured-out proportions of carrots, onions and celery.


It was all very scientific. They’d leave the slow cookers overnight for the engineering department to watch over their temperatures and would come to work the next morning to evaluate those chickens to make sure that those pots were performing acceptable.


When the oil crisis hit the U.S. in the 1970’s, Americans were especially concerned about energy usage and turned to their slow cookers after learning that a crock pot took a mere 4 cents a day to operate, making it far more efficient than an oven. And, more importantly it was during this era that more and more women were working outside the home and Rival began marketing the Crock-Pot directly to them. The marketing plan worked. Women turned to the Crock-Pot to provide nutritious and affordable meals for their family that required minimal effort when they arrived home at the end of a long work day. To the working woman it was an easy, foolproof way to turn inexpensive, tough cuts of meat into more tender, long braised meals that also make the house smell great.


Moore and Wyss eventually left Rival Manufacturing, but they never stopped creating recipes together. They’re still in Kansas City — they just cook on their own terms now. The two women authored nearly 20 cookbooks together.


If you ask Moore and Wyss why the Crock-Pot endures today, they’ll tell you convenience plays a big part, but it’s not everything. The Crock-Pot has an emotional appeal, too — that feeling of coming home to a hearty meal, already simmering away. “I don’t think that any meal delivery or any of the frozen products can ever replace the aroma, the comfort, the emotion and the memories that come from a home-cooked meal,” Moore says.

My girlfriend received one many years ago as a wedding present and she still uses it today in her business to prep for Taco Tuesday every week. I love how she plays Jenga with the frozen chicken 🙂