My First Giveaway!

I’m very excited! I just finished my first eBook: “Simply Scrumptious Slow-Cooker Recipes.”  It is a project that I’ve been wanting to tackle awhile now.

I use my slow-cooker regularly – about once a week. I know there are a lot of people who have a slow-cooker tucked in the back of their closet or cabinet somewhere waiting to be used. With this eBook, I hope to inspire you to dust off that slow-cooker and start using it!

In this 22 page eBook you’ll find:

  • Tasty, easy to put together recipes
  • Benefits of using a slow-cooker
  • Advice on how to choose a slow-cooker
  • Two pages of time-saving and other tips

The eBook will be regularly priced at $9.95, but in celebration of the ebook’s launch, I am giving away FIVE (5) copies of the eBook FR*EE! To participate, all you have to do is leave a comment on this post with your name and email address. I’ll pick a winner Thursday around 2pm and then post the winners soon after. (You will NOT be signed up for giving your email address. I just need it so that I can let you know that you’ve won!)

Since there can only be 5 winners, everyone else will get a 20% discount on the regular price for a limited time. The code for the discount will be given out when I announce the winners.

( To get an idea of what kind of recipes you’ll find, take a peek at my Slow-Cooker Chili Recipe, which is one of the recipes included in the eBook. You can learn more and read a snippet of the introduction by going here.)

Slow-Cooker Chili

This recipe is a family favorite and one of the recipes included in my new upcoming eBook (“Simply Scrumptious Slow-Cooker Recipes”). I usually serve this with cornbread and sometimes over rice.

Recipe: Slow-Cooker Chili


  • 2 lbs ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 celery stalks, chopped
  • 1 cup water
  • 1 can chili beans (undrained)
  • 1 can pinto beans (undrained)
  • 2 cans diced tomatoes (with juice)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon each thyme and salt
  • ½ teaspoon each cumin and oregano
  • ¼ teaspoon each dry mustard and black pepper


  1. Sauté ground beef, onion and green pepper in skillet until meat is browned. Drain off grease.
  2. Pour meat into slow-cooker and add remaining ingredients.
  3. Stir well to combine.
  4. Cover. Cook on low 8 hours.
  5. Stir before serving over rice or with cornbread.

Quick Notes:

  • Add your favorite toppings such as sour cream, cheddar cheese or chopped green onion over each bowl of cooked chili.

Other recipes you may enjoy: