I have been neglecting my crockpot lately. I think I have just become tired of the same old recipes I make it in over and over again. 

But then I got this cookbook, Make It Fast, Cook It Slow in the mail from my friend Stephanie O’Dea.  And oh my goodness I have been reinspired to to use my crockpot. (I also broke down and finally bought an immersion blender)

In case you don’t know Stephanie, she was the blogger who decided to use her crockpot every day for an entire year and blog about the experience.  I absolutely love this cookbook.  Not only does Stephanie have the recipes she used during her year long project, she also tells you what she and her family thought of the various dishes.  Her daughter is Celiac, so all of the recipes are gluten free or have gluten free alternatives to the ingredients.

Last week I made the Taco Soup recipe.  It was so good that I hid the leftovers for myself to eat for lunch all week. 

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This is frighteningly good. It tastes like Pumpkin Pie without that pesky crust, or baking. Or time. Or any real effort. Are you the sort of person who remembers at 2:00 that you have a holiday party to attend at 2:30, and you still need to shower, dress, and bring a food item to share? Then this is the recipe for you.

Serve with Gingersnap cookies, or graham crackers if you prefer.

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Let me just come right out and say it.  I am not a huge fan of fish.  I never make it.  Ever.  But after listening to friends go on and on about how much they, and more importantly their children, love tilapia, I had no choice but to try it out on some unsuspecting soulsmy family.   And I will tell you right here… my children ATE FISH.  Not only that, they LOVED it.  Who woulda thought? 

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