The holiday rush is over and the hours spent in the kitchen preparing the celebration meals and party foods are only a memory, but now it is time to get back to the daily cooking routine.

Looking for a way to get dinner on the table without spending much time in the kitchen and reducing the mess in the kitchen? Pull your slow cooker out of the cabinet and put it to work as you enjoy some free time.

From appetizers to entrees, side dishes and desserts, the slow cooker can make cooking effortless. Do a little prep work in the morning and enjoy a savory meal in the evening. The possibilities are endless. Stews, roasts, soups, zesty chili, sandwich fillings, classic beef stroganoff, savory pasta dishes, beans and jambalaya are just a few of the many time-saving dishes that can prepared in a slow cooker or crockery pot.

Whether its cooking for only one or two or a large group, the slow cooker recipes offer a way to prepare an easy meal with little time spent in the kitchen.

Francine Garzotto, a frequent contributor to the Cajun Sugar Co-op / The Daily Iberian Cajun / Creole Cookbook considers a slow cooker a must-have appliance for any cook.

Garzotto already has proven that pork ribs cooked in a slow cooker can be “finger-lickin” good. Garzotto’s “Slow Cooker Pork Ribs Country Style” prepared with a sweet and tangy sauce earned her a first place award in the 2010 Creole / Cajun Cookbook Cookoff and her slow cooker “Sirloin Tip Roast took a top award in the 2003 competition.

Garzotto said her creamy “Slow Cooker White Beans” always gets a nod of approval from family and friends.

“Cooking can be made easy with a slow cooker. You don’t have to stir the food or continuously watch it. All you have to do is make sure everything is in the pot before you put the cover on it. I’m always trying different recipes in my slow cooker and I have never been disappointed yet,” she said.

“We cook on a low fire and slow here, so the slow cooker is the perfect way to prepare a meal. It is an excellent way to cook tender meat and beans cooked in a slow cooker stay creamy.”

Grazotto said there is no need to brown meat before putting it in a slow cooker. A little Kitchen Bouquet will do the trick.

“After all, that is why God invented Kitchen Bouquet. A little Kitchen Bouquet with 2 cups of water added at cooking time will make a nice brown gravy and give the juices of the meat flavor,” she said.

Elina Long of Jeanerette has come to rely on her slow cooker for one-dish meals. One of her favorites is Garbanzo Beans and Andouille Sausage served over rice.

“Whether it’s preparing a dish for one person or a crowd, the crock pot can make cooking easier. You can do other things while your meal is cooking and there is not much cleanup,” she said.

“I usually cook a big pot of the garbanzo beans and freeze the leftovers for other meals.”

Grazotto said desserts are not often thought of as a recipe that can be prepared in a slow cooker, but they can be prepared with little effort. Grazotto’s slow cooker Black Forest Spoon Dessert made with cherry pie filling and chocolate cake mix is easy to prepare and will impress guests.

“It doesn’t take much effort and it is a great recipe for new cooks who are looking for a recipe that is simple, but impressive. Just top with ice cream or Cool Whip and a drizzle of chocolate syrup and sprinkle of nuts and it will look like you’ve been in the kitchen baking all day,” she said.

Charlene Kern proved just about anything cooked in a slow cooker can be tasty. Her Crock Pot Cajun Jambalaya prepared with chicken, Andouille sausage and shrimp wowed judges at the 2012 Cajun / Creole Cookbook cookoff.